Ingredients:

For the Salad:

• 6 cups mixed salad greens (such as arugula, spinach, or kale)
• 1 cup thinly sliced red cabbage
• 1 cup thinly sliced Brussels sprouts
• 1 cup diced butternut squash, roasted
• 1 cup chopped apples (such as Granny Smith or Honeycrisp)
• 1/2 cup dried cranberries or pomegranate seeds
• 1/2 cup chopped pecans or walnuts, toasted
• 1/4 cup crumbled goat cheese or feta cheese (optional)

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

How to make that TastyBurp

1. Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 20-25 minutes or until the squash is tender and slightly caramelized. Allow it to cool.

2. Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed. Set aside.

3. Prepare the Salad: In a large salad bowl, combine the mixed greens, sliced red cabbage, sliced Brussels sprouts, chopped apples, dried cranberries, and toasted nuts. Toss everything together gently.

4. Add the Roasted Butternut Squash: Once the roasted butternut squash has cooled slightly, add it to the salad.

5. Drizzle with Dressing: Pour the dressing over the salad and toss everything together to ensure the salad is evenly coated with the dressing.

6. Optional: Add Cheese: If you'd like to include cheese, sprinkle crumbled goat cheese or feta cheese on top of the salad.

7. Serve: Divide the fall harvest salad among serving plates or bowls. Garnish with additional toasted nuts and a drizzle of extra dressing if desired.

8. Enjoy that TastyBurp!