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As the leaves begin to change and the air turns crisp, the arrival of fall signifies not just a shift in weather but also a change in our culinary preferences. Seasonal eating is a practice that celebrates the bounty of fresh ingredients that nature provides at different times of the year. Embracing this approach not only enhances the taste of your meals but also allows you to reap the health benefits associated with seasonal produce. One dish that perfectly encapsulates the essence of autumn is the Fall Harvest Salad.

Fall Harvest Salad

Celebrate autumn with this vibrant Fall Harvest Salad! Packed with mixed greens, roasted butternut squash, and Brussels sprouts, it's a delicious blend of flavors and textures. Toss in quinoa, dried cranberries, and crunchy pecans for added nutrition, topped off with a light maple balsamic dressing. Perfect for a healthy side or a satisfying main dish. Great for meal prep, and it's sure to impress at gatherings! Enjoy this seasonal delight!
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Ingredients
  

4 cups mixed greens (arugula, spinach, and kale)

1 medium butternut squash, peeled and diced

1 cup Brussels sprouts, thinly sliced

1 cup quinoa, rinsed

1/2 cup dried cranberries

1/2 cup roasted pecans, roughly chopped

1 small red apple, thinly sliced

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

Salt and freshly ground black pepper, to taste

Instructions
 

Prepare the Squash and Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the diced butternut squash and sliced Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

    Cook the Quinoa: In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool slightly.

      Make the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, maple syrup, salt, and pepper. Adjust seasoning to taste.

        Assemble the Salad: In a large mixing bowl, combine the mixed greens, roasted butternut squash, Brussels sprouts, cooked quinoa, dried cranberries, apple slices, and roasted pecans. If using, sprinkle the crumbled feta cheese on top.

          Dress and Serve: Drizzle the dressing over the salad and gently toss to combine. Serve immediately or chill in the refrigerator for 15-20 minutes to enhance flavors.

            Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

              Enjoy your colorful and nutritious Fall Harvest Salad! 🍽️