A hearty autumnal salad with seasonal ingredients and a Honey Cider Dressing. Note: Ingredient amounts are approximate, like any salad- feel free to add according to your liking!
1 large bag greens (spring mix, spinach mix, etc.)
1–2 medium apples, sliced or diced
1 butternut squash, diced and roasted (see note)
1 handful candied pecans or other nut of your choice
1 handful pepitas (pumpkin seeds)
1 handful crumbled feta cheese
1 handful pomegranate arils
1 small red onion, sliced thin
optional: shredded or diced roasted chicken
Honey Cider Vinaigrette
Place greens in large serving bowl and top with everything else! Toss with Dressing and enjoy.
How to prepare Roasted Butternut Squash: Preheat oven to 400 degrees.
Cut the long top off the squash to separate it from the bottom round part. Cut each of these two parts in half length wise and use a spoon to scoop out seeds. Peel and dice squash into bite-size pieces and lay them on a foil-lined baking sheet for easy clean up. Drizzle with olive oil and toss to coat, and sprinkle with salt and pepper. Roast at 400 degrees until soft and slightly golden, about 20 minutes.