- 3 oz kale
- 3 oz mixed greens
- 1 apple sliced
- 1 pear sliced
- 1/2 cup feta
- 1/4 cup pecans
- 1/2 cup BRIANNAS' Apple Cider Vinaigrette
Roasted Butternut Squash
- 2 cups butternut squash cubed
- 1 tbsp olive oil
- 2 tsp brown sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Pre-heat oven to 400℉. Toss cubed butternut squash (~1-inch) in olive oil, brown sugar, salt and black pepper. Spread butternut squash out on a baking sheet lined with aluminum foil or parchment paper. Bake for 20-25 minutes or until butternut squash is soft.
Bring together the rest of the salad ingredients to a large bowl - kale, mixed greens, sliced apples, sliced pear, feta crumbles, pecans and roasted butternut squash.
Drizzle with apple cider vinaigrette or serve it on the side. Enjoy!
Calories: 135kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 304mg | Potassium: 287mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4963IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 1mg