Cozy Fall Salad
A vibrant and nourishing fall salad featuring roasted butternut squash, fresh spinach, and a tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Butternut Squash
- 1/2 cup Pumpkin Seeds
- 1 cup Cranberries
- 4 cups Spinach
- 1/2 cup Goat Cheese
- 2 cups Pasta
- 1/4 cup Olive Oil
- 2 tbsp Dijon Mustard
- 2 tbsp Maple Syrup
- 2 tbsp Lime Juice
Instructions
- Preheat your oven to 400°F (200°C). Cut butternut squash in half, scoop out the seeds, and chop into cubes. Drizzle with olive oil, salt, and pepper.
- Spread cubes on a baking sheet lined with parchment paper and roast for 25-30 minutes until tender.
- Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain and rinse under cold water.
- Whisk together olive oil, Dijon mustard, maple syrup, and lime juice in a small bowl for the dressing.
- Combine roasted butternut squash, cooked pasta, spinach, cranberries, and pumpkin seeds in a large bowl. Crumble goat cheese on top.
- Drizzle the dressing over the salad and toss gently to coat.
Notes
Feel free to substitute ingredients based on your preferences or seasonal availability.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fall salad, butternut squash, healthy salad, thanksgiving recipe, seasonal ingredients
Find it online: https://flavorvia.com/fall-salad/