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Autumn Harvest Salad

A colorful and healthy salad that celebrates the flavors of fall with roasted vegetables, nuts, and a tangy dressing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Light Meal, Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups Mixed greens (spinach, arugula, etc.) Use a mix of your favorite greens.
  • 2 cups Roasted vegetables (sweet potatoes, Brussels sprouts, etc.) Cut into bite-sized pieces.
Additions
  • 1/2 cup Crunchy nuts (walnuts, pecans, etc.) Chopped, for added crunch.
  • 1/2 cup Dried cranberries or other dried fruits For sweetness.
  • 1/4 cup Feta cheese (optional) Can be substituted with goat cheese or omitted for a dairy-free option.
Dressing
  • 4 tablespoons Olive oil Extra virgin for best flavor.
  • 2 tablespoons Balsamic vinegar Can substitute with red wine or apple cider vinegar.
  • to taste pinch Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Cut vegetables into bite-sized pieces.
  2. Toss the vegetables with olive oil, salt, and pepper, then roast in the oven for 25-30 minutes or until tender.
Combining Ingredients
  1. In a large bowl, combine mixed greens, roasted vegetables, nuts, and dried cranberries.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing.
Serving
  1. Drizzle the dressing over the salad and toss to combine.
  2. Serve immediately, topped with feta cheese if desired.

Notes

Store leftovers in an airtight container in the refrigerator. Keep dressing separate to avoid sogginess. Best enjoyed within 1-2 days.