Fall Salad with Apple Cider Vinaigrette Recipe
Butternut squash is the star of this healthy, delicious salad.
Ingredients
- For the salad
- 1 small butternut squash peeled, seeded, and diced
- 1/2 tablespoon olive oil
- 1/4 teaspoon cinnamon
- Pinch salt and pepper
- 1/3 cup apple, chopped
- 2 1/2 cups spinach
- 2 1/2 cups arugula
- 1/3 cup goat cheese
- 1/3 cup pecans, chopped
- For the apple cider vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 1/2 teaspoon Dijon mustard
- 1 garlic clove, minced
- Pinch salt and pepper
Instructions
- Roast the butternut squash.
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss together the butternut squash, olive oil, cinnamon, and a pinch each of salt and pepper. Transfer to the oven and roast for 16 minutes, flipping halfway through cooking, until the squash is tender.
- Remove from the oven and let it cool completely.
- Make the dressing.
- Whisk all the ingredients together in a bowl (or shake together in a mason jar) until combined.
- Taste and adjust the salt and pepper.
- Assemble the salad.
- Add the roasted butternut and apples into the bowl with the spinach and arugula.
- Add the crumbled goat cheese and chopped pecans. Drizzle with vinaigrette and toss to combine.
Nutritional information per serving: 230 calories, 20 grams fat, 3.5 grams saturated fat, 190 mg sodium, 12 grams carbohydrate, 3 grams fiber, 4 grams sugars (1 gram added sugar), 4 grams protein
Comments about the blog?
