Dewey'S Harvest Salad Recipe

Ingredients

• 4 cups mixed greens (arugula, spinach, and kale, washed and dried)
• 1 cup roasted butternut squash (cubed and lightly seasoned)
• 1 medium apple (cored and thinly sliced, ideally a crisp variety like Honeycrisp)
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup thinly sliced red onion
• 1/3 cup dried cranberries (for subtle tartness and color contrast)
• 1/3 cup toasted, roughly chopped pecans
• 2 tablespoons toasted, shelled pumpkin seeds
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or pure maple syrup for a vegan option)
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper (to taste)
• 1/4 cup crumbled feta cheese or goat cheese for creaminess
• 1/2 cup cooked quinoa for protein and a heartier texture
• 1 ripe avocado (diced for added creaminess and richness)
• Fresh herbs like parsley or basil, finely chopped for extra freshness