Celebrate the season with an autumn harvest salad! Roasted squash, apples, and nuts topped with a tangy vinaigrette made with A. Vogel Herbed Sea Salt. Fresh, festive, and full of flavor! 

Prep Time: 15 minutes

Cook Time: 0 minutes (if using pre-roasted squash)

Feeds: 4-6 People

Instructions:

1. Prepare the Salad Base
   In a large bowl, combine the mixed greens, roasted butternut squash, and sliced apple.
2. Toast the Nuts
   If not already toasted, place the walnuts or pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. Let cool before adding to the salad.
3. Make the Vinaigrette
   In a small bowl, whisk together olive oil, apple cider vinegar, A. Vogel Herbed Sea Salt, Dijon mustard, and honey (if using) until well combined.
4. Assemble the Salad
   Drizzle the vinaigrette over the salad and toss gently to combine. Top with toasted nuts and crumbled feta cheese.
5. Serve and Enjoy
   Serve the salad immediately for a fresh, festive dish that celebrates autumn flavors!