Description
Autumn Harvest Salad with Cucumber and Roasted Squash is a vibrant and nourishing dish that perfectly captures the flavors of fall. Featuring crisp cucumbers, sweet roasted butternut squash, and a light balsamic dressing, this salad is both visually stunning and bursting with flavor. Ideal for cozy gatherings or as a refreshing main dish, it combines seasonal ingredients in an easy-to-make recipe that will impress your guests and delight your taste buds.
Ingredients
Scale
- 4 cups baby spinach
- 1 large cucumber, sliced
- 2 cups butternut squash, cubed
- 1/2 medium red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
Instructions
- Preheat your oven to 400?F (200?C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until golden brown.
- While the squash roasts, slice the cucumber and red onion. Combine in a large bowl with baby spinach.
- In a small bowl, whisk together remaining olive oil and balsamic vinegar.
- Once the squash has cooled slightly, add it to the mixing bowl along with feta cheese and pumpkin seeds.
- Drizzle dressing over salad and toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (210g)
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg