Fall Harvest Salad | Healthy & Colorful Autumn Recipe

Preheat the oven to 400°F (200°C).

Cut the butternut squash in half, remove the seeds, and cube it into bite-sized pieces.

Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.

Roast the squash in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.

In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, walnuts, feta cheese, and red onion.

Drizzle the balsamic vinaigrette over the salad and toss gently to combine.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately as a refreshing side or main dish.

Spice Level: