Fall Harvest Salad

Butternut squash is rich in vitamins A and C, as well as fiber, making it a nutritious addition to this fall harvest salad.

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

Print Recipe

Easy

Fall Harvest Salad

Cooking Method: Mixing Cuisine: American Courses: Gluten free, Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 8 ounce Mixed greens
• 1 cup Butternut squash
• 1 cup Pomegranate seeds
• 4 ounce Goat cheese
• 0.5 cup Pecans
• 1 medium Apple
• 1 small Red onion
• 4 tablespoon Balsamic vinaigrette

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the butternut squash.
3. Toss the diced butternut squash with olive oil, salt, and pepper.
4. Spread the butternut squash on a baking sheet and roast for 20 minutes, or until tender.
5. In a large bowl, combine the mixed greens, roasted butternut squash, pomegranate seeds, crumbled goat cheese, chopped pecans, sliced apple, and thinly sliced red onion.
6. Drizzle the balsamic vinaigrette over the salad and toss to combine.
7. Serve immediately and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 8g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.