Description
Celebrate the colors and flavors of autumn with this vibrant Harvest Glow Salad. Packed with roasted vegetables, fresh greens, sweet fruits, and crunchy nuts, it’s perfect for cozy family dinners, festive gatherings, or a refreshing lunch. Inspired by the seasonal harvest, this salad blends textures and flavors that are both comforting and nourishing, creating a dish that looks as beautiful as it tastes.
Ingredients
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4 cups mixed salad greens (spinach, arugula, romaine)
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1 cup roasted butternut squash cubes
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1/2 cup roasted beets, diced
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1/2 cup shredded carrots
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1/4 cup pomegranate seeds
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1/4 cup dried cranberries
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1/4 cup toasted pumpkin seeds
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1/4 cup crumbled feta cheese
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1 small apple, thinly sliced
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1/4 cup chopped walnuts
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2 tablespoons olive oil
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1 tablespoon balsamic vinegar
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1 teaspoon honey
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1 teaspoon Dijon mustard
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Salt and pepper to taste
Instructions
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Preheat oven to 400°F (200°C). Toss butternut squash and beets with olive oil, salt, and pepper. Roast for 25–30 minutes, stirring halfway through.
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In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
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In a large salad bowl, combine salad greens, shredded carrots, roasted squash, roasted beets, apple slices, pomegranate seeds, and dried cranberries.
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Drizzle the dressing over the salad and toss gently to coat evenly.
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Sprinkle crumbled feta, toasted pumpkin seeds, and chopped walnuts on top.
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Serve immediately or chill for 10–15 minutes for a refreshing salad.
Notes
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Add thinly sliced radishes or roasted sweet potatoes for extra flavor.
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For a nut-free version, replace walnuts with roasted chickpeas or sunflower seeds.
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Dressing can be made ahead and stored in the fridge for up to 3 days.
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Add cooked quinoa or grilled chicken to make it more filling.
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Use seasonal fruits and vegetables for freshness and vibrant color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes