Description
A fresh and colorful butternut squash salad made with roasted squash, mixed greens, crunchy nuts, dried cranberries, creamy feta cheese, and a light homemade balsamic maple dressing.
Ingredients
- 4 cups mixed greens
- 3 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/4 cup pecans or walnuts
- 1/4 cup crumbled feta cheese
- 1 small red onion, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and black pepper.
- Spread the squash evenly on a baking sheet and roast for about 25 minutes, or until tender and lightly golden.
- While the squash cools slightly, whisk together the dressing ingredients: olive oil, maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper.
- Place the mixed greens in a large serving bowl.
- Add the roasted squash, dried cranberries, nuts, red onion, and feta cheese.
- Drizzle the dressing over the salad and gently toss before serving.
Notes
- Keep the dressing separate until serving to keep the greens fresh.
- Goat cheese can be used instead of feta cheese.
- Add grilled chicken for extra protein.
- Roasted pumpkin seeds add extra crunch.
- Apples or pears make a delicious seasonal addition.
- Frozen butternut squash can be used but may require longer roasting time.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 11g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
