Roasted Butternut Squash Beet and Fennel Salad - Healthy Family Project
Enjoy the flavors of the season with this easy Fall Harvest Salad featuring roasted veggies, beets, and onions.
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
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