• Lisa Jarvis

Roasted Apple and Butternut Squash Harvest Salad



This was THE best salad I have had in a long time! I grew butternut squash in my garden this year and I love them roasted, sauteed or made into soup. I decided to roast some with some honey crisp apples and make a harvest salad with some feta and pine nuts and golden raisins and it was amazing! I topped it with an easy honey vinaigrette you can whip up in a jiffy. This is a beautiful fall salad that will be a delicious addition to your Thanksgiving meal. I hope you will try it!

Here's what you need for the salad::

4 lightly packed cups of baby spinach leaves and arugula.

2 honey crisp (or any apple you like) cut into 3/4 inch wedges

1 butternut squash, cut into 3/4 inch cubes

2/3 cup feta crumbles

1/4 cup toasted pine nuts

1/4 cup golden raisins

1 1/2 T olive oil (for roasting)

Salt to taste

Preheat the oven to 450. Put the cut up apples and squash in a bowl. Add the olive oil and salt to taste. Toss well and transfer to a baking sheet. Spread into a single layer and roast about 20 minutes, flipping them halfway through the cooking time.

For the dressing:

1/4 cup olive oil

2 T red wine vinegar

1/2 T dijon mustard

1 T honey

1/8 t onion powder

salt and pepper to taste

Mix all ingredients together well. You can put them in a food processor, or whisk by hand. But whisk again right before serving.

To arrange the salad, place the greens on plates. Top with the warm roasted apples and squash. Sprinkle on the raisins, feta, and pine nuts. Drizzle with the dressing. This will be quite a treat! Enjoy your salad!

#VegetablesVegetarian

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