I’m obsessed with this delicious fall salad recipe. I was sick of the same quick sandwiches and wraps I was making on repeat lately. I was craving a salad but I wanted it to feel like a meal. This fall salad is topped with roasted butternut squash and quinoa making it very filling. It’s refreshing but also warm. Honestly, it’s so good, I forgot I was eating lettuce.
It’s fairly easy to make but the butternut squash takes 30 minutes to roast and the quinoa takes 15 minutes. If you are pressed for time you can prep the squash and quinoa the night before. I buy precut butternut squash because it truly is a time saver. Then all you have to do is mix everything together and whisk the dressing.
Here are the fall salad ingredients:
Salad Ingredients
- baby lettuce (I bought pre-washed + packaged)
- pomegranate
- butternut squash (chopped and roasted in olive oil, salt, and pepper at 375 degrees for 30-35 min)
- cooked quinoa (you will have leftovers)
- chopped walnuts
- sprinkle of dried cranberries
- avocado
- red onion
- sea salt
- pepper
- Protein of your choice
Honey Mustard Dressing
As for the dressing, I made this recipe without garlic. Whisk all the ingredients together in a small bowl and mix in with the salad.
Hope you enjoy this delicious fall recipe salad as much as I did!
