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Strawberry Fall Harvest Salad
Prep Time
45
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Servings:
4
Calories:
465
kcal
Ingredients
For the salad:
1 ½
cups
butternut squash
1
Tbsp
olive oil
salt and pepper to taste
8
cups
baby kale
2
cups
cooked farro
1
cup
strawberries, sliced
1
apple, sliced or chopped
¼
cup
pumpkin seeds
½
cup
feta cheese
For the apple cider vinaigrette:
1
tsp
Dijon mustard
3
Tbsp
olive oil
2
Tbsp
apple cider vinegar
1
tsp
honey
Instructions
Preheat the oven to 375°F.
Peel the butternut squash, seed it, and cut it into cubes. Toss in a bowl with olive oil, salt, and pepper.
Spread cubes on a baking sheet and bake for 25-30 min. Remove from oven; let cool.
Toss all salad ingredients (except the squash) together in a large bowl.
In small mixing bowl, whisk together the dressing ingredients.
Add the butternut squash to the salad and drizzle the dressing on top.
Toss, serve, and enjoy!
Nutrition
Serving:
2
cups
|
Calories:
465
kcal
|
Carbohydrates:
53
g
|
Protein:
16
g
|
Fat:
24
g
|
Saturated Fat:
6
g
|
Cholesterol:
17
mg
|
Sodium:
399
mg
|
Fiber:
7
g
|
Sugar:
12
g