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Seasonal Ingredients Come Together in Fall Harvest Salad

Fall Harvest Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cups mixed greens
  • 1 cup roasted Brussels sprouts halved
  • 1 cup roasted butternut squash cubed
  • 1/2 cup cooked quinoa
  • 1/3 cup dried cranberries
  • 1/4 cup pecans toasted and chopped
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the vegetables for roasting.
  3. Toss the vegetables with olive oil, salt, and pepper.
  4. Spread the Brussels sprouts and butternut squash on a baking sheet.
  5. Roast the vegetables for 20-25 minutes, or until tender and golden.
  6. While the vegetables roast, prepare the quinoa according to package instructions.
  7. In a small bowl, whisk together olive oil and apple cider vinegar for the dressing.
  8. In a large serving bowl, combine mixed greens, roasted vegetables, cooked quinoa, cranberries, and pecans.
  9. Drizzle the dressing over the salad and toss gently to combine.
  10. Top with feta cheese and serve immediately.