Description
A vibrant salad celebrating the flavors and colors of fall with delicata squash, mixed greens, feta cheese, and nuts.
Ingredients
Scale
- 1 medium delicata squash, sliced into half-moons
- 2 cups fresh mixed greens (spinach, arugula, kale)
- 1/2 cup feta cheese, crumbled
- 1/4 cup roasted nuts (pecans or walnuts)
- 1 apple, thinly sliced (preferably tart)
- 1/4 red onion, thinly sliced
- Olive oil, to taste
- Balsamic vinegar, to taste
- Salt, to taste
- Pepper, to taste
- Optional: Quinoa, dried cranberries, or chickpeas
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sliced delicata squash in a bowl with olive oil, salt, and pepper.
- Spread the squash on a baking sheet, ensuring they have space to roast properly.
- Roast for about 20-25 minutes, or until tender and caramelized.
- While the squash roasts, prepare the dressing: mix together olive oil, balsamic vinegar, salt, and pepper.
- In a large bowl, combine mixed greens and apple slices.
- After cooling slightly, add the roasted delicata squash, feta cheese, red onion, and nuts to the bowl.
- Drizzle with dressing and toss gently to combine.
Notes
Store dressing separately if you plan to have leftovers to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg