Description
This Roasted Butternut Squash Salad combines sweet roasted squash, tangy feta, crunchy walnuts, and dried cranberries, all tossed with a zesty balsamic vinaigrette. It’s a nutritious and satisfying option for a light lunch or as a side dish, perfect for any occasion.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups mixed salad greens (such as arugula, spinach, and kale)
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/2 cup walnuts, roughly chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds.
- Chop the squash into 1-inch cubes for even cooking.
- In a large mixing bowl, combine the cubed squash with olive oil, salt, black pepper, cinnamon, and nutmeg. Toss until well coated.
- Spread the seasoned squash in a single layer on a parchment-lined baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, stirring halfway through.
- The squash is done when tender and golden-brown. Test with a fork for doneness.
- Remove from the oven and let cool for a few minutes.
- In a large salad bowl, add the mixed salad greens.
- Add the dried cranberries for sweetness.
- Sprinkle in the crumbled feta cheese for creaminess.
- Toss in the chopped walnuts for crunch (toasting optional).
- Add the thinly sliced red onion for a bit of bite.
- In a small bowl, combine balsamic vinegar, honey, and Dijon mustard.
- Whisk until well combined. Alternatively, shake in a jar with a lid.
- Slowly drizzle in olive oil while whisking continuously until emulsified.
Notes
- Feel free to customize the salad with your favorite greens or nuts.
- For added flavor, consider toasting the walnuts before adding them to the salad.
- This salad can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes