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Roasted Butternut Squash Beet and Fennel Salad

Roasted Butternut Squash Beet and Fennel Salad

Tracy Shaw
This Fall Harvest Salad is a quick and delicious way to use up your leftover Thanksgiving or Christmas ingredients. Packed with roasted butternut squash, beets, onions, and feta, it's the perfect healthy meal or side dish for the season!
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Prep Time 5 minutes
Course 30 Minutes or Less
Servings 6
Calories 73 kcal

Ingredients
  

  • 6 -8 cups hearty harvest salad mix you can say spring mix or your favorite salad mix
  • 1 ½ - 2 cups roasted butternut squash cooled down. This is the perfect way to use leftovers!
  • ½ - 1 cup ready to eat beets roasted beets would also be delicious!
  • ½ cup celery diced
  • 1 cup RealSweet onions sliced
  • ½ - 1 cup roasted fennel
  • ½ - 1 cup feta I used the fat free mediterranean herb variety because that’s what I had
  • Squeeze of fresh lemon juice or your favorite dressing

Instructions
 

  • Put all the ingredients into your favorite serving bowls and enjoy!

Notes

This is the perfect way to use all those leftover Thanksgiving/Christmas ingredients!

Nutrition

Calories: 73kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 194mgPotassium: 319mgFiber: 2gSugar: 3gVitamin A: 6745IUVitamin C: 15mgCalcium: 108mgIron: 1mg
Keyword beets, butternut squash, caramelized onions, fall, fall recipes, fennel, harvest, healthy salads
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