Fall Harvest Salad

Ingredients

• 4 cups mixed greens
• 2 cups butternut squash, peeled and cubed
• 1 apple, thinly sliced
• 1/3 cup dried cranberries
• 1/3 cup pecans, roughly chopped
• 1/3 cup crumbled feta cheese
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Maple Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions

1. Roast the Squash Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.

2. Make the Dressing Whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth and combined.

3. Prepare the Salad Add the mixed greens to a large bowl. Arrange the sliced apple, dried cranberries, pecans, and feta over the greens.

4. Add the Squash Let the roasted squash cool for a few minutes, then add it to the salad while still slightly warm.

5. Dress the Salad Drizzle the maple dressing over the salad and gently toss until everything is evenly coated.