Roasted Squash Fall Salad
This Roasted Squash Fall Salad is perfect for lunch or dinner. Packed with vegetables and protein, it’s full of flavor and easy to customize. A great way to enjoy seasonal produce! Keep it vegetarian or add your favorite meat or fish.
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: serves 4
Ingredients
Scale
8 cups leafy greens of choice (lettuce, spinach, kale, etc)
2 delicata squash, cut into rings and roasted (or 1 squash, 1 sweet potato)
1 medium avocado, sliced
6 hard boiled eggs, halved
2 medium apples, chopped
2 cups cooked farro
1 cup chopped pecans
3/4 cup sliced red onion
honey mustard dressing
Instructions
- Place 2 cups of greens in each bowl.
- Divide remaining toppings evenly among bowls.
- Top with honey mustard dressing and serve
Notes
- Quantities are not exact. Make your salads as big or small as you want!
- Sub your favorite kind of squash or use all sweet potato if desired
- Add chicken or other meat if desired
- Use a different dressing if you prefer
- I roast my squash by slicing, spraying with oil, adding spices if desired and roasting at 400 for 25 minutes or so, flipping halfway through
Find it online: https://www.theleangreenbean.com/roasted-squash-fall-salad/
