This has been my absolute favorite fall salad recipe. I made it for some friends and they said it was the best salad they’ve ever had. It is budget friendly and perfect for college students that need a quick meal full of good, healthy, ingredients. It is super affordable and you can meal prep some of the ingredients to make it even easier! You’ll want to make this fall salad recipe on repeat.
The recipe
– 1 sweet potato, diced
– 1 cup butternut squash (optional)
– 1/2 cup feta cheese
– 1/4 cup cranberries
– Handful of mushrooms, sliced
– Half a red onion, sliced
– Handful of almonds
– Arugula
– 1 Honeycrisp apple, diced
Vinaigrette
– 2 tablespoons Olive oil
– 1 tablespoon Honey
– 1 tablespoon Dijon mustard
– 1 teaspoon White wine vinaeger
– Salt and pepper to taste
Directions
– Chop up your sweet potato, butternut squash, mushrooms, apples and onions on a cutting board.
– Take out a sheet pan and add your sweet potato and butternut squash. I seasoned mine with olive oil, salt, pepper, oregano, onion and garlic powder.
– Roast diced sweet potato and butternut squash at 400 degrees for 20 minutes
– Sautee mushrooms in a pan until cooked. Season with seasonings of choice, I used the same as the sweet potato seasonings
– Add the vinaigrette ingredients to a separate bowl and whisk until combined. Add different ingredients to taste until it’s the way you like it!
– Assemble arugula, feta cheese, apples, onions, cranberries in a bowl.
– Add the sweet potato, butternut squash, and cooked mushrooms
– Top with almonds and dressing and enjoy!
This salad is also great with a little balsamic reduction drizzled on top. SO YUM.