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Honey mustards harvest salad

Honey Mustard Harvest Salad

There's no better way to turn heads at the dinner table than with this beautiful looking and divine tasting salad.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Salad


  • 2 cups organic super greens
  • 2 cups butternut squash, spiraled or cubed
  • 2 tablespoons organic trail mix
  • ¼ cup veggie crunch mix
  • ¼ cup cherry tomatoes halved
  • ¼ cup cucumbers sliced
  • 2 tablespoons feta cheese
  • 2 tablespoons pecans
  • 2 tablespoons pomegranate



  • Combine all the dressing ingredients in a small bowl then whisk together until well combined. Ready to use or refrigerate the remaining dressing in a glass jar for up to 3 weeks.  Shake well before using. 
  • Preheat over At 400F.  Prepare a baking sheet with cooking oil spray then place the butternut squash on the baking sheet.  Oil spray the butternut squash and bake for about 15-20 minutes until soft.
  • Assemble your beautiful salad starting with the Organic Super Greens, then layer as you wish, with baked baked butternut squash all over the greens, sliced cucumber, cherry tomatoes, ¼ cup Veggie crunch mix, feta cheese, pecans, pomegranate, and a sprinkle of Organic Trail Mix
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