As we are getting closer to winter, and all of the leaves have fallen from the trees, the ground begins to freeze, and the landscape looks pretty bare. I crave fresh vegetables and fruits in my appetite. I find how wonderfully refreshing and uplifting fresh produce can be in my daily living. It’s such a simple thing really.
Festive Mixed Greens Salad
The other day I found a great deal at the grocery store on fresh raspberries. As soon as I got home to unpack them, I immediately added the raspberries to my vanilla yogurt snack – they were an outstanding addition to a somewhat basic snack. I have felt the same way about upcoming meals that I would consider “heavy” like meat and potatoes, casseroles, etc. By just simply adding a fresh green salad or fruit of vegetable it can really add a much needed “fresh” component. Boy, it makes such a difference!
This past Thanksgiving, I made this Festive Mixed Greens Salad. Because I like an array of variety and colors on my plate – this mix of flavors- a little sweet, a little nut, some pepper, and some creamy cheese combined together make a mouth watering start to any meal. It would be delicious for the upcoming holidays. Enjoy!
- 10 oz. mixed greens
- 2 c. cubed butternut squash
- 1 c. halved pecans
- 2 T. olive oil
- ¼ c. brown sugar
- ½ c. dried cranberries
- ½ c. crumbled feta cheese
- 2 green onions, sliced
- Maple Mustard Vinaigrette:
- ⅓ c. oil
- ⅓ c. whole grain mustard
- 3 T. maple syrup
- 2 t. lemon juice
- salt and pepper to taste
- In a medium mixing bowl, combine butternut squash, pecans, 2 T. olive oil, and brown sugar.
- Spread on a rimmed baking sheet and roast at 400 degrees for 15-20 minutes.
- Remove from oven and cool on pan.
- Assemble salad by topping mixed greens with squash mixture, dried cranberries, feta cheese, and green onions.
- Drizzle with maple mustard vinaigrette.
Need more fresh salads? Here’s a few more to try:
Fresh Tomato & Mozzarella Salad
Fresh Fruit Salad with Poppy Seed Dressing
Refreshing Strawberry Spinach Salad
