Description
A vibrant harvest salad featuring roasted butternut squash, mixed greens, toasted pecans, and a bright lemon thyme dressing.
Ingredients
Scale
- 4 cups mixed salad greens (arugula and spinach)
- 1 cup butternut squash, peeled and diced
- 1 apple, cored and thinly sliced
- 1/2 cup pomegranate arils
- 1/4 cup pecans, toasted
- 1/4 cup crumbled goat cheese
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast for about 20-25 minutes until tender and caramelized.
- In a small bowl, whisk together the olive oil, lemon juice, thyme, honey, Dijon mustard, salt, and pepper until emulsified.
- Combine the salad greens, roasted squash, apple slices, pomegranate arils, and toasted pecans in a large mixing bowl.
- Drizzle the lemon thyme dressing over the salad and gently toss to coat.
- Sprinkle the crumbled goat cheese on top.
- Serve immediately for the best freshness.
Notes
Store salad ingredients and dressing separately for best freshness. This salad is perfect for potlucks and can be prepped ahead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg