Description
This Fall Harvest Salad is a colorful and nutritious dish that combines the sweetness of roasted butternut squash and apples with the crunch of pecans and the tang of white balsamic vinegar, making it perfect for autumn gatherings.
Ingredients
Scale
- 4 cups cubed butternut squash
- chopped Lacinato kale
- 6 cups mixed spring greens
- cooked shredded turkey or chicken
- 1 Honeycrisp or Jonathan apple
- toasted pecans
- dried cranberries
- Manchego or Parmesan cheese
- white balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and roast for about 20-25 minutes or until tender and slightly caramelized.
- In a large bowl, combine the chopped kale and mixed spring greens.
- Add the cooked shredded turkey or chicken to the greens.
- Once the squash is roasted and slightly cooled, add it to the bowl along with sliced apple, toasted pecans, and dried cranberries.
- Grate either Manchego or Parmesan cheese over the top.
- Drizzle white balsamic vinegar over the salad and toss gently to combine all ingredients.
Notes
Feel free to substitute the chicken or turkey with any leftover proteins you have on hand. This salad can be served warm or cold.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 18 g
- Sodium: 360 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 38 mg
Keywords: Fall Harvest Salad, Autumn salad, healthy salad, butternut squash recipe, Thanksgiving salad