Autumn Harvest Salad

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This tasty Autumn Harvest Salad has so many delicious Fall flavors in one satisfying entrée-sized salad!

Course Salad

Cuisine American

Keyword Butternut Squash, Fall Salad, Lunch Ideas, Vegetarian, Weight Watchers, WW Recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings salads

Author Emily Bites

Ingredients

14 oz uncooked peeled butternut squash cut into ½ - ¾”cubes (about 3 cups worth)
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 medium apple
1 teaspoon lemon juice
12 cups spring mix lettuce blend
4 tablespoons sweetened dried cranberries (such as Craisins)
4 tablespoons chopped pecans
2 oz crumbled goat cheese
8 tablespoons light balsamic vinaigrette (such as Ken’s lite or Marzetti Simply)
4 teaspoons maple syrup

Instructions

Pre-heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil and set aside.
Place the cubed butternut squash in a mixing bowl and drizzle with the olive oil. Stir to coat and then sprinkle with the salt and pepper. Stir to coat and then transfer to the prepared baking sheet. Spread the squash across the surface of the baking sheet in a single layer and bake for 30 minutes.
When the squash is done, chop the apple into small pieces (should have about a cup of apple) and toss them in the lemon juice to prevent browning.
For each salad, whisk together (or stir with a fork) two tablespoons of light balsamic vinaigrette and a teaspoon of maple syrup.
To build each salad*, place 3 cups of lettuce into a bowl and top with 1/4 of the roasted squash (about 2 ounces), ¼ of the chopped apple (about ¼ cup), a tablespoon of dried cranberries, a tablespoon of chopped pecans, and ½ ounce of crumbled goat cheese. Drizzle each salad with two tablespoons of balsamic vinaigrette mixed with a teaspoon of maple syrup (I stirred mine together for even distribution like in step four, but you can drizzle them separately since everything will end up mixed together). Toss everything together to coat with the dressing before serving.
*Build each salad to serve! If you’re only serving one or two salads at a time, I’d recommend storing the leftover components separately in the fridge until you’re ready to use.

Notes

To view your current WW Points for this recipe and track it in the WW app, click here!

WW Points per serving: 8* (Points calculated using the recipe builder in the WW app)

*or 9 Points per serving if following the diabetic Weight Watchers plan

Nutrition Information per serving:
340 calories, 41 g carbs, 23 g sugars, 17 g fat, 3 g saturated fat, 7 g protein, 7 g fiber, 456 mg sodium (from myfitnesspal.com)

Weight Watchers Points Plus:
9 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)