Easy Everyday Fall Salad
This Easy Everyday Fall Salad recipe features maple syrup-roasted squash, tart cranberries, crunchy pumpkin seeds, and tangy goat cheese, all atop a bed of baby salad greens.
Servings: 2 people
Ingredients
- 1 pk baby spring mix
- 1/2 acorn squash (sub for any type of squash)
- 2 oz crumbled goat cheese (sub for feta)
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
Apple Cider Dressing
- 1/4 cup olive oil
- 1/4 cup apple cider
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
- Cut acorn squash in half, then into 1in slices. Brush acorn slices with maple syrup and season with salt and pepper. Roast acorn squash slices at 400F for 35-40 minutes until golden brown and crispy.
- Meanwhile mix dressing in a small glass and set aside.
- Add spring mix to a bowl and coat greens with about half of the salad dressing. Toss salad greens so they are evenly coated.
- Add dried cranberries, pumpkin seeds and goat cheese. Top with roasted squash of choice. Finish the salad with the remaining dressing and serve.
Nutrition
Calories: 499kcal | Carbohydrates: 37g | Protein: 9g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 154mg | Potassium: 609mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1345IU | Vitamin C: 26mg | Calcium: 103mg | Iron: 3mg