Dean cooks an Autumn Harvest Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutrient-dense and lower in cost.

Preheat the oven to 400°F.

Peel and cube butternut squash.

Toss the squash with olive oil, salt, and black pepper.

Spread the squash on a baking sheet and roast for 25-30 minutes until tender.

While the squash is roasting, wash and dry the mixed greens.

Slice the apples and red onion thinly.

In a large bowl, combine the mixed greens, roasted squash, apples, dried cranberries, walnuts, and feta cheese.

In a small bowl, whisk together olive oil and balsamic vinegar.

Drizzle the dressing over the salad and toss gently to combine.

Season with additional salt and black pepper to taste.

Serve immediately.

Spice Level:

Dietary

Allergens