Autumn Harvest Paleo Salad
Prep 20 min · Cook 25 min · Serves 4 · easy
Free on iPhone
A delicious and nourishing paleo-friendly salad featuring seasonal fall ingredients like roasted butternut squash, crisp apples, and crunchy pecans.
Ingredients
- 2 cups butternut squash, peeled, cubed, and roasted
- 6 cups mixed greens, spinach, arugula, and kale
- 2 medium apple, cored and sliced
- 1/2 cup pecans, toasted
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly browned.
- 2
In a large salad bowl, combine the mixed greens, roasted butternut squash, sliced apples, and toasted pecans.
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