Description
Indulge in the flavors of autumn with this delightful Harvest Salad with Lemon Thyme Dressing. This vibrant dish brings together fresh mixed greens, sweet roasted butternut squash, tart cranberries, crunchy pecans, and creamy feta cheese, all beautifully tossed in a zesty lemon thyme dressing. Whether served as a colorful centerpiece for your fall gatherings or enjoyed as a nutritious meal, this salad celebrates seasonal ingredients and offers an irresistible burst of flavor. With its simple preparation and wholesome components, it’s perfect for busy weeknights or festive occasions.
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 your oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), thyme, salt, and pepper for the dressing.
- In a large bowl, combine roasted butternut squash with mixed greens, cranberries, pecans, feta cheese, and red onion.
- Drizzle the dressing over the salad mixture and toss gently to coat.
- Serve immediately or chill briefly before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg