AUTUMN HARVEST GREEK SALAD
Ingredients
Scale
- 4 cups mixed greens (baby spinach, arugula, and kale)
- 1 cup roasted butternut squash, cubed
- 1/2 cup cooked quinoa *optional
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds
- 1 small apple, thinly sliced (Honeycrisp or Granny Smith)
- 1/4 cup red onion, thinly sliced
- A handful of dried cranberries
- Christie’s Greek dressing
Instructions
- In a large salad bowl, layer the mixed greens, roasted butternut squash, and cooked quinoa if using. Add the pomegranate seeds, crumbled feta, and toasted pumpkin seeds.
- Top the salad with thin slices of apple, red onion, and dried cranberries. Drizzle on the Greek dressing.
- ***Roasted butternut squash is honestly one of my favorite salad toppers and incredibly easy to make. Preheat the oven to 400ºF and prepare a baking tray with foil and non-stick baking spray. Peel, scoop the seeds, and cut the squash into ½ inch cubes. Toss it with a bit of olive oil, salt, and pepper and spread it on the prepared baking tray. Bake for about 25-30 minutes until fork tender and slightly caramelized.