Description
Indulge in the vibrant flavors of autumn with this Harvest Salad with Lemon Thyme Dressing. This delightful dish features fresh mixed greens, sweet roasted butternut squash, tart cranberries, crunchy pecans, and creamy feta cheese, all enhanced by a zesty lemon thyme dressing. Perfect for gatherings or as a nutritious meal on its own, this salad bursts with color and taste, making it an ideal choice for anyone seeking a quick yet satisfying dish that celebrates seasonal produce.
Ingredients
Scale
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1 small butternut squash (peeled and cubed)
- 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. Spread evenly on a baking sheet and roast for 20–25 minutes until tender. Let cool.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if desired), thyme leaves, salt, and pepper until well combined.
- 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: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg