Description
Harvest Salad with Lemon Thyme Dressing is a vibrant, nutritious dish that epitomizes the flavors of autumn. This delightful salad features fresh mixed greens, sweet roasted butternut squash, tangy cranberries, crunchy pecans, and creamy feta cheese, all drizzled with a zesty lemon thyme dressing. Perfect for fall gatherings or as a healthy meal on its own, this salad not only captures the essence of the season but also offers a beautiful array of textures and tastes that will impress any palate.
Ingredients
Scale
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1 small butternut squash, peeled and cubed
- ½ cup dried cranberries
- ½ cup pecans, chopped
- ½ cup feta cheese, crumbled
- ¼ cup red onion, thinly sliced
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- Fresh thyme leaves (or dried)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper in a bowl. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- In a small bowl, whisk olive oil, lemon juice, Dijon mustard, thyme, salt, and pepper to create the dressing.
- In a large bowl, combine mixed greens, roasted squash, cranberries, pecans, feta cheese, and red onion. Toss gently to mix.
- Drizzle the dressing over the salad and toss lightly again to coat.
- Serve immediately or chill briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 350
- Sugar: 10g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg