Autumn Harvest Salad

Ingredients - Serves 4

• Apple cider vinaigrette - 1/2 cup
• Feta cheese - 1/2 cup, crumbled
• Pecans - 1/2 cup, toasted
• Dried cranberries - 1/2 cup
• Apple - 1, thinly sliced
• Mixed salad greens - 8 cups
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Butternut squash - 1 medium, peeled and cubed

Let's Get Started

1. Preheat the oven to 400°F. Toss the butternut squash with the olive oil, salt, and pepper, then spread out on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned.
2. While the squash is roasting, prepare the salad. In a large bowl, combine the salad greens, apple slices, dried cranberries, toasted pecans, and crumbled feta cheese.
3. Once the squash is done, let it cool slightly, then add it to the salad.
4. Drizzle the salad with the apple cider vinaigrette, then toss gently to combine. Serve immediately.

Dietary Info

• Dish Type: Salad
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 15g
• Carbs: 20g
• Protein: 5g
• Sodium: 300mg
• Sugar: 10g