Fall Salad
As the leaves change and the air turns crisp, there’s no better way to celebrate fall than with a fresh and colorful fall salad. This dish combines the earthy sweetness of roasted squash, tart cranberries, and crunchy nuts, all atop a bed of mixed greens. Perfect as a side or a light meal, this salad not only looks beautiful but also bursts with flavors that embody the season. Let’s dive into this delightful recipe!
Ingredients
– 2 cups mixed greens (arugula, spinach, or any preferred leafy greens)
– 1 cup roasted butternut squash, diced
– 1/2 cup dried cranberries
– 1/2 cup walnuts, chopped
– 1/4 cup feta cheese, crumbled (optional)
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 15 minutes, and cooking time (for roasting squash) is about 25 minutes.
Nutritional Value
Each serving of this fall salad provides approximately:
– Calories: 250
– Protein: 6g
– Carbohydrates: 30g
– Fat: 12g
– Fiber: 4g
– Sugar: 6g
This information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- Peel and dice the butternut squash into 1-inch cubes.
- Toss the squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet in a single layer.
- Roast the squash in the oven for about 25 minutes, or until tender.
- While the squash is roasting, prepare the greens in a large bowl.
- Add the dried cranberries and chopped walnuts to the greens.
- Once the squash is roasted, let it cool slightly, then add it to the bowl.
- Drizzle with balsamic vinegar and toss gently to combine.
- Top with crumbled feta cheese, if desired, and serve immediately.
Alternative Ingredients
You can easily substitute the butternut squash with sweet potatoes or roasted beets for a different flavor profile. If you’re looking for a nut-free option, try pumpkin seeds instead of walnuts.
Serving and Pairings
This fall salad pairs beautifully with grilled chicken or turkey for a hearty meal. It also complements a warm bowl of soup, making it an excellent choice for a cozy autumn dinner.
Storage and Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if needed, you can reheat the roasted squash separately. Avoid freezing as the texture of the greens may become limp.
Cooking Mistakes
- Don’t overcrowd the baking sheet when roasting the squash, as it may steam instead of roast.
- Make sure to let the roasted squash cool before mixing to prevent wilting the greens.
- Adjust the seasoning gradually to avoid over-salting.
- Use fresh ingredients for the best flavor and texture.
- Don’t skip the balsamic vinegar; it adds a crucial tang to the salad.
Helpful Tips
- Use seasonal ingredients for the freshest taste.
- Experiment with different nuts or cheese types.
- Prepare the dressing separately to keep greens crisp until serving.
- Add sliced apples or pears for a sweet crunch.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the roasted squash and mix the dry ingredients ahead. However, add the dressing and greens just before serving to maintain freshness.
What dressing pairs well with this salad?
A simple vinaigrette made from olive oil and balsamic vinegar complements the flavors perfectly.
Is this salad gluten-free?
Yes, all the ingredients listed are naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I add protein to this salad?
Absolutely! Grilled chicken, chickpeas, or even quinoa can enhance the protein content of this dish.
How can I make this salad vegan?
Simply omit the feta cheese or replace it with a plant-based cheese alternative for a delicious vegan option.
Conclusion
This fall salad is a celebration of seasonal flavors, combining roasted squash, crunchy nuts, and vibrant greens. Perfect for any autumn gathering or a simple weeknight meal, it’s a dish that not only pleases the palate but also nourishes the body. Enjoy every bite of this colorful and wholesome creation!
Fall Salad
Ingredients
- 2 cups mixed greens
- 1 cup roasted butternut squash diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts chopped
- 1/4 cup feta cheese crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the butternut squash into 1-inch cubes.
- Toss the squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet in a single layer.
- Roast the squash in the oven for about 25 minutes until tender.
- In a large bowl, prepare the mixed greens.
- Add the dried cranberries and chopped walnuts to the greens.
- Once the squash is roasted, let it cool slightly, then add it to the bowl.
- Drizzle with balsamic vinegar and toss gently to combine.
- Top with crumbled feta cheese if desired, and serve immediately.
