High-Volume Fall Salad Bowl: Enjoy Seasonal Freshness Today!
A vibrant and nutritious salad bowl featuring seasonal fall ingredients, perfect for a healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups mixed greens
- 1 cup roasted butternut squash, cubed
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C) and roast the butternut squash for 25-30 minutes until tender.
- In a large bowl, combine mixed greens, cooked quinoa, roasted butternut squash, dried cranberries, walnuts, feta cheese, and red onion.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- Feel free to add your favorite protein, such as grilled chicken or chickpeas, for extra sustenance.
- This salad can be made ahead of time; just keep the dressing separate until ready to serve.
- Adjust the ingredients based on seasonal availability for the freshest taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Find it online: https://recipesdays.com/high-volume-fall-salad-bowl-recipe/