Description
Upscale Fall Harvest Salad with Candied Walnuts is a vibrant, seasonal dish that celebrates the flavors of autumn. This delightful salad features a mix of fresh greens, roasted butternut squash, tart cranberries, and sweet candied walnuts, all drizzled with a zesty balsamic vinaigrette. Perfect for Thanksgiving or any gathering, its colorful presentation will impress guests while offering an explosion of textures and tastes. Enjoy this dish as a side or a satisfying main course that embodies the essence of fall.
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, kale)
- 1 cup butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds
- 1/4 cup feta cheese, crumbled
- 1/2 cup walnuts, chopped
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 3 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp balsamic vinaigrette
Instructions
- Preheat oven to 400?F (200?C). Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden and tender.
- In a nonstick skillet over medium heat, add walnuts with brown sugar and cinnamon. Stir for about five minutes until golden brown. Allow to cool.
- In a large bowl, combine mixed greens as the base. Add roasted squash, cranberries, pomegranate seeds, feta cheese, and candied walnuts.
- Drizzle balsamic vinaigrette over the salad and toss gently until evenly coated.
- Serve immediately or transfer to plates with extra pomegranate seeds for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg