Roasted Fall Harvest Salad
Roasted Fall Harvest Salad is a warm, comforting dish that embodies the essence of autumn. Packed with roasted butternut squash, Brussels sprouts, and sweet cranberries, this salad is drizzled with a maple-balsamic vinaigrette that perfectly balances savory and sweet flavors. Its vibrant colors and textures make it a stunning centerpiece for any meal, whether it’s a cozy dinner or a festive gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 cup red onion, thinly sliced
- 1 cup dried cranberries
- 1 cup feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss together butternut squash, Brussels sprouts, and red onion with olive oil, salt, and pepper.
- Spread the vegetable mixture on a parchment-lined baking sheet and roast for about 25-30 minutes until golden brown and tender, tossing halfway through.
- While roasting, whisk together maple syrup and balsamic vinegar in a small bowl.
- Once veggies are roasted and slightly cooled, combine them in a large serving bowl with dried cranberries and feta cheese.
- Drizzle vinaigrette over the salad and toss gently to coat.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 240
- Sugar: 12g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg