Autumn Burst Greek Salad
Autumn Burst Greek Salad: A Refreshing Fall Favourite
Fancy a bit of sunshine even when the leaves are falling? Me too! This Refreshing Greek Salad: A Fall delight isn't just your average salad.
It’s like a trip to the Mediterranean, but with a cozy autumn twist.
Why This Greek Salad is a Total Game Changer
Honestly, it's all about the flavours! We're talking juicy cucumbers, ripe tomatoes, tangy red onion, salty olives, and creamy feta.
But the real magic? Roasted vegetables salad , especially butternut squash, and crunchy toasted pumpkin seed salad for that autumnal vibe.
This recipe hails from the sunny shores of Greece, but it's been given a cosy makeover. It's dead easy to make, clocking in at around 50 minutes total.
You'll get 4-6 servings, perfect for a light lunch or a side at your next barbie.
Health & Happiness in a Bowl
This salad is packed with good stuff! Think vitamins, antioxidants, and healthy fats. The butternut squash is especially great for boosting your immune system.
Plus, it's a perfect Healthy Autumn Salad Recipes dish to serve when you want something light but satisfying. Trust me, this recipe is special, a real crowd pleaser.
Let's Get Our Ingredients Sorted
Ready to dive in? Here's what you'll need to make my Easy Feta Salad version!
Ingredients & Equipment
Alright, let's talk about what you'll need for this Autumn Burst Refreshing Greek Salad: A Fall beauty. It's surprisingly simple, honestly. We are making a Mediterranean Greek Salad here.
Main Ingredients
- Roasted Butternut Squash:
- 1 medium butternut squash (about 500g / 1.1 lbs ), peeled, seeded, and cubed. Quality check: It should be firm and heavy for its size.
- 2 tablespoons (30ml) olive oil.
- 1/2 teaspoon (2.5ml) sea salt.
- 1/4 teaspoon (1.25ml) black pepper.
- The Actual Salad:
- 1 English cucumber (about 200g / 0.4 lbs ), halved and sliced.
- 2 large vine ripened tomatoes (about 400g / 0.9 lbs ), chopped.
- 1/2 red onion (about 50g / 0.1 lbs ), thinly sliced.
- 1/2 cup (120ml / about 85g / 0.2 lbs) Kalamata olives, pitted.
- 4 ounces (115g / 0.25 lbs) feta cheese, crumbled. Look for a creamy, slightly salty feta.
- 1/4 cup (60ml / about 30g / 0.06 lbs) toasted pumpkin seeds. Adds that fantastic Toasted Pumpkin Seed Salad crunch.
- Lemon Herb Vinaigrette:
- 1/4 cup (60ml) extra virgin olive oil.
- 3 tablespoons (45ml) fresh lemon juice.
- 1 tablespoon (15ml) red wine vinegar.
- 1 teaspoon (5ml) dried oregano.
- 1/2 teaspoon (2.5ml) dried basil.
- 1 clove garlic, minced.
- Salt and pepper to taste.
This sounds delicious, right? I was chatting to my friend the other day about Fall Harvest Salad Ideas , and this just popped into my head!
Seasoning Notes
Oregano and basil? They're the backbone of a proper Greek salad. For this Easy Feta Salad , a little garlic brightens it all up.
Red wine vinegar adds tang. If you're out, apple cider vinegar works fine.
Equipment Needed
- Baking sheet: For roasting that butternut squash.
- Large bowl: For tossing the whole shebang.
- Whisk: To mix that zesty dressing.
- Small bowl or jar: For said dressing. Don't have a whisk? A fork works. No baking sheet? A roasting tin is great! This Greek Salad with Roasted Vegetables doesn’t need much fancy equipment. This salad is more than a Greek Salad With Feta Cheese , it's the Autumn Greek Salad Recipe you've been waiting for.
Autumn Burst Greek Salad: A Refreshing Fall Favourite
Fancy a Mediterranean Greek Salad with a bit of a twist? This Refreshing Greek Salad: A Fall delight isn’t just your standard fare.
We’re adding roasted butternut squash and Toasted Pumpkin Seed Salad goodness. It's like sunshine in a bowl, even when it’s chucking it down outside! You know, the sort of dish that makes you feel all warm and fuzzy inside.
Easy as pie, honestly!
Prep Steps: Getting Your Ducks in a Row
First things first, let's get the mise en place sorted. This is French for "everything in its place." So chop your veg.
Get your Easy Feta Salad ingredients ready to rock. Peel and cube the butternut squash (about 500g). Thinly slice half a red onion.
Halve and slice your cucumber. Chop your tomatoes. And crumble the feta. Organisation is key. Honestly, it makes life so much easier.
Plus, when roasting squash, always be careful handling hot trays; oven gloves are your best friend.
step-by-step: As Easy As Sunday Morning
- Preheat your oven to 200° C ( 400° F) .
- Toss the squash with 2 tablespoons olive oil , 1/2 teaspoon salt , and 1/4 teaspoon pepper . Spread it out on a baking sheet.
- Roast for 25- 30 minutes , until tender and slightly caramelised. Flip it halfway through. Let it cool a bit.
- Whisk together 1/4 cup olive oil , 3 tablespoons lemon juice , 1 tablespoon red wine vinegar , 1 teaspoon oregano , 1/2 teaspoon basil , minced garlic, salt, and pepper in a bowl.
- In a big bowl, mix cucumber, tomatoes, red onion, olives, roasted squash, and feta.
- Pour the dressing over the salad. Toss gently.
- Sprinkle with the toasted pumpkin seeds . Serve immediately.
Pro Tips: Level Up Your Salad Game
Roasting the squash properly is crucial. Don't overcrowd the baking sheet. We want that gorgeous caramelisation. My Grandma always said that she was making Greek Salad with Roasted Vegetables , and that salad it was incredible.
One big mistake is overdressing the salad. Add the dressing just before serving. Nobody wants a soggy salad! For a Fall Harvest Salad Ideas make-ahead option, the vinaigrette can be made a day in advance and stored in the fridge.
I have had a Butternut Squash Salad Recipe of my own for years, but never added to the mix a feta salad.
This changed my point of view on salads.
Recipe Notes for Your Autumn Burst Delight
Right then, let's talk turkey. Or, well, Refreshing Greek Salad: A Fall twist, rather. This ain't just throwing some veg in a bowl.
It's about layering flavours and making it sing . Think of this bit as your cheat sheet to Greek Salad greatness.
Get Your Plating Sorted
Honestly, presentation matters. Pile it high in a rustic bowl. A bit of extra crumbled feta on top never hurt anyone.
Drizzle that gorgeous vinaigrette like you mean it! A sprig of fresh oregano will add that extra "oomph". This is more than just a salad; it's a visual treat!
Sides and Sips
This Mediterranean Greek Salad pairs beautifully with grilled chicken or fish. A chunk of crusty bread to soak up the juices is a must.
As for drinks, a crisp glass of white wine, like an Assyrtiko if you can get your mitts on some, is spot on.
You could even try a Roasted Vegetables Salad as a pre-cursor.
Store it Like a Pro
Got leftovers? No worries. This will keep in the fridge for up to 3 days . Just make sure to store the dressing separately to prevent it from getting soggy.
Refrigeration guidelines are simple: airtight container, done. Freezing? Nah, best not. The veggies will get a bit mushy. When you're ready to tuck in again, give it a good toss.
Playing Around with Flavours
Fancy a change? You bet! For a Vegan Option , ditch the feta and add some creamy avocado. Or, for a Healthy Autumn Salad Recipes , throw in some toasted walnuts for extra crunch.
Swapping out the butternut squash? Go for sweet potato. It's your Autumn Greek Salad Recipe ; make it your own!
The Nitty Gritty on Nutrition
Each serving clocks in at around 280 calories. It has about 8 grams of protein, 22 grams of fat, and 15 grams of carbohydrates.
This Easy Feta Salad provides fibre and vitamins, making it a healthy and yummy choice. Plus, it's packed with antioxidants.
Good for you, innit?
So there you have it, my friend. All the insider knowledge you need to nail this Autumn Burst Greek Salad.
It's a breeze, it's healthy, and it tastes divine. Now, get in that kitchen and show 'em what you've got! I also like to play around with Toasted Pumpkin Seed Salad for my fall parties.
Frequently Asked Questions
Can I make this Refreshing Greek Salad: A Fall recipe ahead of time?
You can definitely prep some components in advance! Roast the butternut squash and make the vinaigrette up to a day ahead. Store them separately in the fridge. Just hold off on assembling the salad and adding the dressing until just before serving to prevent it from getting soggy nobody wants a sad salad, eh?
I'm not a big fan of butternut squash. What else could I use in this Autumn Burst Greek Salad?
No worries, there are plenty of substitutes! Sweet potato or acorn squash would be lovely autumnal alternatives. Roasting either of these in the same way as the butternut squash will give you a similar sweet and slightly caramelized flavour to complement the other ingredients. It's all about personal preference, innit?
How long does this Refreshing Greek Salad: A Fall last in the fridge?
If you have leftovers, store them in an airtight container in the refrigerator. It's best consumed within 1-2 days, as the tomatoes and cucumber can release moisture and make the salad a bit soggy over time. Ideally, store the dressing separately and only dress the portion you're about to eat.
No one likes a wilted salad, do they?
Can I add protein to make this Autumn Burst Greek Salad a complete meal?
Absolutely! Adding protein is a fantastic idea. Grilled chicken, chickpeas, or even some halloumi would work brilliantly. For a vegetarian option, roasted chickpeas or some white beans would also be a great addition, adding a bit more heft to the salad. It'll turn it into a proper lunch, you know?
Is this Refreshing Greek Salad: A Fall recipe healthy?
Yes, it's packed with goodness! It's full of fresh vegetables, healthy fats from the olive oil and pumpkin seeds, and protein from the feta. Butternut squash provides vitamins and fiber, too.
Just be mindful of the feta cheese (it's quite salty!) and adjust the amount to your liking if you're watching your sodium intake.
I don't have any red wine vinegar, what is a substitute?
Good question! If you don't have any red wine vinegar, apple cider vinegar or white wine vinegar would work as a substitute in the dressing. These will provide a similar tang and acidity to balance the olive oil and lemon juice. Just use the same quantity as the red wine vinegar.
Autumn Burst Greek Salad
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 280 |
|---|---|
| Fat | 22g |
| Fiber | 4g |
