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Lyna Recipes

The Fall Salad I Keep Making Every Week

A filling healthy fall salad made with roasted butternut squash, crisp apples, nuts, seeds, and tangy apple cider vinaigrette. Perfect for lunch, dinner, or meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 5 cups mixed greens spinach, kale, arugula, or spring mix
  • 2 cups butternut squash peeled and cubed
  • 1 apple thinly sliced
  • ½ cup dried cranberries
  • ⅓ cup pecans chopped
  • ¼ cup pumpkin seeds
  • ¼ cup feta cheese crumbled
For Roasting
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • Apple Cider Vinaigrette
  • ¼ cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast for 25 minutes, flipping halfway, until tender and lightly caramelized. Let cool for 10 minutes.
  4. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper until combined.
  5. In a large bowl, add mixed greens.
  6. Top with roasted squash, apple slices, dried cranberries, pecans, pumpkin seeds, and feta cheese.
  7. Drizzle with vinaigrette just before serving and toss gently.

Notes

Let squash cool before adding to greens to avoid wilting.
Add dressing gradually to avoid overdressing.
Toss apple slices in lemon juice if prepping ahead.
Great with added chicken, quinoa, or roasted chickpeas for more protein.