Description
Experience the vibrant flavors of autumn with this Sheet Pan Fall Harvest Salad, a delightful combination of roasted butternut squash, Brussels sprouts, and crisp apples resting on a bed of mixed greens. Tossed in a tangy balsamic dressing, this visually stunning salad is perfect for any gathering or cozy weeknight dinner. Simple to prepare and packed with nutrition, it’s the ultimate celebration of fall!
Ingredients
Scale
- 2 cups butternut squash (cubed)
- 2 cups Brussels sprouts (halved)
- 1 large Honeycrisp apple (sliced)
- 1 medium red onion (sliced)
- 4 cups mixed greens (spinach and kale)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C).
- In a large bowl, combine butternut squash, Brussels sprouts, apple slices, and red onion. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
- Spread the mixture on a sheet pan in a single layer. Roast for 25-30 minutes until tender and caramelized.
- While roasting, wash mixed greens thoroughly. Once veggies are done, combine them with the greens in a large serving bowl.
- Drizzle balsamic vinegar over the salad before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg