Description
A refreshing fall salad featuring seasonal ingredients and a tangy maple lime dressing.
Ingredients
Scale
- 4 cups mixed greens
- 1 cup roasted butternut squash, cubed
- 1/2 cup pomegranate seeds
- 1/2 cup sliced apples
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes.
- In a large bowl, combine mixed greens, roasted squash, pomegranate seeds, sliced apples, walnuts, and feta cheese.
- In a small bowl, whisk together maple syrup, lime juice, olive oil, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently.
- Serve immediately.
Notes
- Use any seasonal fruit you prefer.
- Can substitute walnuts with pecans.
- Make dressing ahead of time and store in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: fall salad with maple lime dressing