Loaded Fall Harvest Salad

Butternut squash, beets, cranberries, feta, walnuts…. OH MY! This salad is basically everything fall but the kitchen sink! I just couldn’t choose favorites and I wanted to showcase all of the fall goodies, and this salad does just that. Every bite is loaded with flavor and fabulous texture.

This salad is great on it’s own, as a starter course, or it’s super satisfying as a meal, feel free to add some seared salmon or grilled chicken to it to make it a hearty meal.

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Photo credit: Rob Kaufman

Loaded Fall Harvest Salad

Yield: 5

Author: Chef Karla Angel

Ingredients

• 1/2 each Butternut squash, diced
• 2 each Red onion, diced
• 3 each Beets, diced
• 2 ½ tablespoons Avocado oil, divided
• 1 teaspoon Salt, divided
• ½ teaspoon Black pepper, ground, divided
• 3 cups Arugula
• 1 tablespoon Sage, minced
• 1/2 cup Walnuts, chopped
• 1/4 cup Feta cheese, crumbled
• 1/2 cup Dried cranberries

Dijon Vinaigrette

• 2 tablespoons Dijon mustard
• 1 tablespoon White balsamic vinegar
• 1 tablespoon Olive oil

Instructions

1. Preheat oven to 425 degrees.
2. Combine 1 tablespoon of oil with diced butternut squash, ½ teaspoon of salt, and ¼ of black pepper.
3. Combine 1 tablespoon of oil with diced beets, ½ teaspoon of salt, ¼ teaspoon of black pepper.
4. Combine ½ tablespoon of oil with diced red onion.
5. Lightly grease two sheet trays with non-stick cooking spray.
6. On half of the sheet tray put butternut squash, on the other half place the beets. Spread out evenly. (Beets will bleed onto the squash, it’s best to keep them separated for beauty purposes.)
7. On the second sheet tray, lightly grease with non-stick cooking spray and place red onion. Spread out evenly.
8. Bake onions for 10-12 minutes, or until caramelized.
9. Bake squash and beets for 25-30 minutes or until fork tender, and slightly caramelized.
10. Toss roasted butternut squash with fresh sage.
11. In a small bowl whisk vinaigrette ingredients.
12. In a large bowl combine, roasted vegetables, walnuts, dried cranberries, arugula, and Dijon vinaigrette.
13. Top with crumbled feta cheese.

Nutrition Facts

Calories

205

Fat (grams)

18

Carbs (grams)

30

Serving size: 1 cup

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Chef’s Note: If you are making this recipe in advance, leave the feta and the arugula out until it is time to serve. (The arugula will become wilted and the feta will turn purple from the beets, not bad but not ideal.

Once this recipe is prepared, store it covered in your fridge for up to 7 days. The flavors will continue to merry together. Enjoy!