Harvest Salad
This harvest salad is a vibrant mix of seasonal vegetables, crunchy nuts, and a tangy vinaigrette, perfect for any occasion.
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Servings: 4 servings
Calories: 250kcal
Ingredients
- 4 cups mixed greens
- 1 cup butternut squash diced
- 1 cup carrots sliced
- 1/2 cup pecans chopped
- 1/2 cup walnuts chopped
- 1/4 cup sunflower seeds
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash and dry the mixed greens thoroughly.
- Chop the butternut squash and carrots into bite-sized pieces.
- Preheat the oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25 minutes.
- Prepare a large salad bowl with mixed greens.
- Once the vegetables are roasted, let them cool slightly.
- Add the roasted vegetables to the bowl with mixed greens.
- Add the chopped nuts and sunflower seeds.
- Drizzle with balsamic vinegar and toss to combine.
Nutrition
Calories: 250kcal | Carbohydrates: 20g | Protein: 10g | Fat: 15g | Fiber: 5g