Description
Indulge in the vibrant flavors of fall with this Harvest Salad with Lemon Thyme Dressing. This delightful dish features a colorful medley of fresh mixed greens, sweet roasted butternut squash, tart cranberries, crunchy pecans, and creamy feta cheese, all beautifully dressed in a zesty lemon thyme vinaigrette. Perfect for autumn gatherings or as a healthy meal on its own, this salad is not only visually appealing but also bursting with seasonal flavors. With quick preparation and wholesome ingredients, it’s an ideal choice for a nutritious dish that embraces the essence of autumn.
Ingredients
- Mixed greens (arugula, spinach, or spring mix)
- Butternut squash
- Dried cranberries
- Pecans
- Feta cheese
- Red onion
- Olive oil
- Lemon juice
- Dijon mustard
- Fresh thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- While the squash roasts, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), thyme, salt, and pepper in a small bowl to make the dressing.
- In a large mixing bowl, combine mixed greens with roasted butternut squash, cranberries, pecans, feta cheese, and red onion.
- Drizzle the dressing over the salad mixture and toss gently to combine.
- Serve immediately or refrigerate briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg