The BEST Fall Salad | Meal Prep for Fall | Healthy Autumn Recipes

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats and protein.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in calories and offers a tangy flavor.

Preheat the oven to 400F/200C.

Clean and halve the brussels sprouts and place them on one side of a lined baking sheet.

Clean and chop the butternut squash into cubes and place them on the other half of the baking sheet.

Drizzle the brussels sprouts and butternut squash with olive oil, salt, and pepper. Make sure that the brussels sprouts are placed cut side down and that every piece of the butternut squash is touching the baking sheet.

Place in the oven for about 20-25 minutes until the brussels sprouts caramelize and when a knife inserted into the butternut squash slides right through. Once roasted, remove from the oven and allow to cool.

Chop up the apples, squeeze some lemon on them, and keep it aside.

Cut the figs into quarters and keep them aside.

To make the dressing, in a bowl pour the extra virgin olive oil, white wine vinegar, dijon mustard, honey, garlic cloves, salt, and pepper and give it a good whisk till it emulsifies, and becomes thick and creamy.

Take a big platter (preferably with a lip) and evenly spread the spring mix around it.

Evenly distribute the roasted butternut squash, brussels sprouts, figs, chopped walnuts, cranberries, prosciutto, burrata, and microgreens.

Finally, drizzle on the vinaigrette and serve.

Equipment Needed

Spice Level:

Dietary

Allergens