Description
A hearty salad featuring roasted butternut squash, mixed greens, feta cheese, and cranberries, perfect for autumn gatherings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- Balsamic vinaigrette dressing
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper, ensuring an even coating.
- Spread the seasoned squash on a baking sheet in a single layer. Roast for 25-30 minutes or until tender and slightly caramelized, flipping halfway for even cooking.
- In a large bowl, mix the salad greens, dried cranberries, feta cheese, and walnuts together.
- Once the squash has finished roasting and cooled slightly, add it to the salad.
- Drizzle with balsamic vinaigrette and toss gently to combine. Serve immediately and enjoy!
Notes
For added flavor, toast walnuts before adding to the salad. Serve with crusty bread or a warm beverage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg