Description
A vibrant and flavorful salad featuring roasted butternut squash, tart cranberries, salty feta cheese, and a simple vinaigrette.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pecans or walnuts (optional)
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly caramelized.
- While the squash is roasting, whisk together the ingredients for the dressing: 3 tablespoons olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup. Season with salt and pepper.
- In a large bowl, combine the roasted butternut squash, dried cranberries, feta cheese, and toasted nuts (if using).
- Pour the dressing over the salad and toss gently to combine.
- Serve warm or at room temperature.
Notes
- You can substitute goat cheese for feta if preferred.
- Add a handful of fresh spinach or arugula for extra greens.
- For a sweeter dressing, increase the honey or maple syrup slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of salad
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
