Description
A vibrant and nutritious fall salad featuring mixed greens, roasted butternut squash, crisp apples, toasted walnuts, dried cranberries, and crumbled feta cheese, all tossed in a zesty maple lime dressing perfect for a refreshing and seasonal meal.
Ingredients
Scale
Salad Ingredients
- 6 cups mixed greens
- 1 cup sliced apples
- 1 cup roasted butternut squash
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
Dressing Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Combine salad ingredients: In a large bowl, mix the 6 cups of mixed greens with the sliced apples, roasted butternut squash, toasted walnuts, dried cranberries, and crumbled feta cheese to create the base of the salad.
- Prepare the dressing: In a small bowl, whisk together the maple syrup, freshly squeezed lime juice, salt, and black pepper until the dressing is smooth and well combined.
- Toss salad with dressing: Drizzle the maple lime dressing evenly over the salad mixture, then gently toss all ingredients together to ensure every bite is flavorful.
- Serve: Serve the salad immediately to enjoy the freshness and crisp textures at their best.
Notes
- For a vegan version, substitute feta cheese with a plant-based cheese alternative or omit entirely.
- Roast the butternut squash with a drizzle of olive oil, salt, and pepper at 400°F (200°C) for about 25-30 minutes until tender and caramelized.
- To toast walnuts, place them in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly browned.
- If apples are very tart, briefly toss them in a little lemon juice to prevent browning and balance flavors.
- This salad is best served fresh but can be prepped ahead by keeping dressing separate and adding just before serving.
