Description

Experience the vibrant flavors of autumn with this Roasted Fall Harvest Salad. Featuring a delightful medley of roasted butternut squash, Brussels sprouts, and festive cranberries, this dish is both visually stunning and deliciously satisfying. Topped with crunchy walnuts and creamy feta cheese, it’s perfect for holiday gatherings or cozy dinners at home. Simple to prepare yet impressive enough to wow your guests, this salad captures the essence of fall in every bite.

Ingredients

Scale

2 cups butternut squash, cubed
2 cups Brussels sprouts, halved
1 cup red onion, thinly sliced
3 tbsp extra virgin olive oil
½ cup walnuts, lightly toasted
½ cup dried cranberries
¾ cup feta cheese, crumbled
4 cups arugula

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, combine butternut squash, Brussels sprouts, and red onion. Drizzle with olive oil, season with salt and pepper, and toss until well coated.
Spread the mixture on a baking sheet in a single layer. Roast for 25-30 minutes or until golden brown and tender, stirring halfway through.
Allow the veggies to cool slightly before combining them with arugula, walnuts, cranberries, and feta in a large serving bowl.
Drizzle with additional olive oil if desired, season to taste with salt and pepper, then gently toss everything together.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 290
Sugar: 8g
Sodium: 120mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 7g
Protein: 8g
Cholesterol: 15mg

Keywords: Feel free to substitute seasonal vegetables like sweet potatoes or carrots based on availability. For a heartier meal, add proteins such as grilled chicken or chickpeas. For extra flavor variations, incorporate nuts like pecans or seeds like pumpkin seeds.