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.
Ingredients
- 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
- Preheat the oven to 400°F (200°C).
- Peel and dice the butternut squash.
- Toss the diced butternut squash with olive oil, salt, and pepper.
- Spread the butternut squash on a baking sheet and roast for 20 minutes, or until tender.
- 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.
- Drizzle the balsamic vinaigrette over the salad and toss to combine.
- 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.