Description
A vibrant and nutritious fall salad featuring fresh spinach, roasted butternut squash, crisp apples, and sharp cheddar cheese, perfect for a seasonal meal.
Ingredients
- 4 cups fresh spinach
- 2 cups butternut squash, peeled and diced
- 1 large apple, cored and diced
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast the butternut squash in the oven for 20-25 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the fresh spinach, roasted butternut squash, diced apple, shredded cheddar cheese, chopped walnuts, and dried cranberries.
- In a small bowl, whisk together the olive oil and apple cider vinegar, then pour over the salad.
- Toss the salad gently to combine all ingredients and serve immediately.
Notes
- Feel free to substitute the apple with pear for a different flavor.
- For a vegan version, omit the cheddar cheese or use a plant-based alternative.
- This salad can be made ahead of time; just add the dressing right before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American