Festive Mixed Greens Salad

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!

Festive Mixed Greens Salad

Author: Molly

Recipe type: Salad (adapted from Lemon Tree Dwelling)

Serves: 6-8

Ingredients

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

Instructions

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.