Description
Experience the vibrant flavors of autumn with this Paleo Fall Harvest Salad Bowl. Featuring roasted butternut squash, crisp Honeycrisp apples, and crunchy toasted pecans, this nutrient-packed dish is a delightful blend of sweet and savory elements. Perfect for festive gatherings or cozy weeknight dinners, this stunning salad promises to impress your guests while keeping your meals healthy and delicious.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, kale)
- 2 cups butternut squash, cubed
- 1 large Honeycrisp apple, diced
- 1/2 cup pecans, toasted
- 1/3 cup dried cranberries
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until golden brown.
- While the squash roasts, wash and dry mixed greens. Place them in a large salad bowl.
- Dice the apple into bite-sized pieces and toss with lemon juice to prevent browning.
- In a dry skillet over medium heat, toast the pecans until fragrant (about 5 minutes).
- Combine roasted squash, diced apple, toasted pecans, and dried cranberries with the greens. Drizzle with olive oil and apple cider vinegar; toss gently.
- Serve immediately, garnishing with extra pecans or cranberries if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 12g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg