| Fall Harvest Salad |
Author: Oven Love
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Ingredients
- leafy green lettuce of your choice; romaine, spinach, etc.
- roasted butternut squash, see below*
- crisp apple slices; Gala, Pink Lady, Honeycrisp, Granny Smith or other crisp type
- dried cranberries
- nuts of your choice; walnuts, sunflower seeds, pecans or a mix (toast them if you'd like)
- shaved Parmesan, Asiago or other hard cheese
- sea salt and cracked black pepper
- complimentary salad dressing- try something based in balsamic or apple cider vinegar
Instructions
- Assemble salad.
- To roast butternut squash, simply cut off the rind, scoop out the seeds, and cut into cubes. Then toss in olive oil, salt and pepper to coat. Roast at 400 degrees for 30-45 minutes or until soft and just beginning to brown.
Recipe by Oven Love at https://www.ovenloveblog.com/fall-harvest-salad-2/