Desserts
Sunset Harvest Salad
⏱ 40 minutes
🍽 4 people
👁 8 views
Ingredients
- Mixed Greens: 2 cups
- Roasted Butternut Squash: 1 cup (diced)
- Cranberries: 1/2 cup
- Pecans: 1/4 cup
- Dried Cranberry Vinaigrette: 2 tbsp
- Apple Cider Vinegar: 2 tbsp
- Olive Oil: 3 tbsp
- Honey: 1 tsp
Preparation Steps
- Step 1: Preheat the oven to 400°F (200°C) and roast the butternut squash for 20 minutes.
- Step 2: In a small bowl, whisk together cranberry vinaigrette and honey until combined.
- Step 3: In a large bowl, combine mixed greens, roasted squash, and dried cranberries.
- Step 4: Sprinkle toasted pecans over the salad.
- Step 5: Drizzle apple cider vinegar and olive oil mixture over the salad.
- Step 6: Toss to coat all ingredients evenly.
- Step 7: Serve immediately or refrigerate for up to 30 minutes before serving.
- Step 8: Garnish with additional cranberries, if desired.
