Description
Indulge in the flavors of fall with this vibrant Harvest Salad with Lemon Thyme Dressing. This delightful dish combines fresh mixed greens, sweet roasted butternut squash, tart cranberries, crunchy pecans, and creamy feta cheese, all tossed in a zesty lemon thyme dressing. Perfect for autumn gatherings or as a nutritious meal on its own, this salad offers a burst of color and taste that brightens any occasion. With its simple preparation and wholesome ingredients, it’s an ideal choice for those seeking a quick yet satisfying dish that embraces seasonal produce.
Ingredients
Scale
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1 small butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup dried cranberries
- ½ cup pecans (chopped)
- ½ cup feta cheese (crumbled)
- ¼ cup red onion (thinly sliced)
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender. Let cool.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if desired), thyme, salt, and pepper to create the dressing.
- In a large bowl, combine mixed greens with roasted squash, cranberries, pecans, feta cheese, and red onion.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 12g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg