Harvest Salad
A crisp fall salad with roasted squash, bitter greens, tart apples, and a tangy cider vinaigrette. Ready in 20 minutes with minimal prep.
- Total time
- 20 min
- Servings
- 4
- Calories
- 145
- Protein
- 2g
lightwholesomeamericanvegetariangluten-freecrispytenderweeknight
Ingredients
- 4 cups mixed salad greens (spinach, arugula, or kale blend)
- 1.5 cups butternut squash, peeled and thinly sliced
- 1 large Granny Smith apple, cored and thinly sliced
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Slice butternut squash into very thin ribbons using a vegetable peeler or mandoline.
- 2
Whisk cider vinegar, olive oil, salt, and pepper in a small bowl until combined.
- 3
Place greens in a large bowl. Add squash and apple slices on top.
- 4
Pour vinaigrette over salad and toss gently until coated. Serve immediately.
Tools you’ll need
- vegetable peeler or mandoline
- small bowl
- whisk
- large salad bowl
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