Butternut Squash Salad
Butternut Squash Salad is a vibrant and flavorful dish that perfectly blends roasted butternut squash with fresh greens, dried cranberries, and feta cheese, all drizzled with a zesty balsamic vinaigrette. This salad is not only visually stunning but also packed with nutrients, making it an ideal centerpiece for any meal or a delightful side dish. Perfect for fall gatherings or summer picnics, this recipe is sure to impress even the pickiest eaters.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 4 cups mixed greens (arugula, spinach, kale)
- 1 small red onion, thinly sliced
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, and pepper before spreading evenly on the baking sheet.
- Roast the squash for 25-30 minutes until golden brown and fork-tender.
- In a large bowl, combine mixed greens, sliced red onion, and dried cranberries.
- Once roasted, let the squash cool slightly before adding it to the bowl.
- Drizzle balsamic vinegar over the salad along with additional olive oil. Toss gently and serve.
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 182
- Sugar: 9g
- Sodium: 215mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg