Ingredients
Scale
For the Salad
- 6 cups mixed greens (spinach, arugula, or kale)
- 2 cups butternut squash or sweet potatoes, cubed
- 1 large apple, thinly sliced (Honeycrisp or Fuji work well)
- 1/2 cup dried cranberries or pomegranate seeds
- 1/3 cup crumbled goat cheese or feta (halal-certified)
- 1/3 cup pecans or walnuts, toasted
For the Apple Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey or maple syrup
- 1/2 cup olive oil
- Salt and black pepper to taste
Instructions
Step 1: Roast the Squash
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash or sweet potato cubes with 1 tablespoon of olive oil, salt, and black pepper.
- Spread the cubes evenly on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until tender and lightly caramelized. Let them cool slightly before adding to the salad.
Step 2: Prepare the Apple Cider Vinaigrette
- In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper.
- Gradually drizzle in the olive oil while whisking continuously to emulsify the dressing. Adjust seasoning to taste.
Step 3: Assemble the Salad
- Arrange the mixed greens in a large serving bowl or platter.
- Add the roasted squash, apple slices, dried cranberries or pomegranate seeds, crumbled goat cheese, and toasted pecans.
Step 4: Dress and Serve
- Drizzle the apple cider vinaigrette over the salad just before serving.
- Toss gently to combine, ensuring all ingredients are evenly coated. Serve immediately and enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 320 kcal
- Sugar: 11g
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g