Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

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Fall Harvest Salad

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SERVES: 4

COOK TIME: 30 Min

Enjoy all the flavors of the season in our Fall Harvest Salad. Loaded with some of your favorite fall ingredients like butternut squash, apples, pecans, and cranberries, this salad is sure to please. (Plus, it's a great change of pace from all of those heavier fall dishes!)

What You'll Need

1 teaspoon canola oil
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 (12-ounce) package frozen or refrigerated butternut squash cubes
1 (5-ounce) package mixed salad greens
1 apple, thinly sliced
1/4 cup toasted pecans
2 tablespoons dried cranberries

What to Do

Preheat oven to 400 degrees F.
In a medium bowl, combine oil, cinnamon, and salt; mix well. Add squash and toss until evenly coated. Place on baking sheet.
Bake 30 minutes, or until squash is tender and begins to brown.
Place remaining ingredients in a bowl, add squash, and toss well.