Description
A delicious and healthy recipe featuring roasted butternut squash, fresh greens, and a tangy dressing.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In a large bowl, combine the mixed greens, dried cranberries, feta cheese, and walnuts.
- In a small bowl, whisk together the balsamic vinegar and honey.
- Add the roasted butternut squash to the salad and drizzle with the dressing.
- Toss gently to combine and serve immediately.
Notes
- For a vegan option, omit the feta cheese.
- Feel free to add other toppings like avocado or pumpkin seeds.
- This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: 5-Star Butternut Squash Salad