Description
Roasted Butternut Squash Salad is a vibrant and nourishing dish that combines sweet, caramelized butternut squash with fresh mixed greens and a delightful medley of toppings. This salad balances flavors beautifully, making it perfect for any occasion—whether as a light lunch or an impressive side at gatherings. Drizzled with balsamic vinaigrette and topped with crunchy pecans and tangy feta cheese, this colorful dish not only pleases the palate but also serves as a feast for the eyes.
Ingredients
Scale
- 2 cups butternut squash (peeled and cubed)
- 4 cups mixed greens (arugula and spinach)
- 1/4 cup red onion (thinly sliced)
- 1/3 cup dried cranberries
- 1/3 cup pecans (toasted)
- 1/2 cup feta cheese (crumbled)
- 3 tablespoons balsamic vinaigrette
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper.
- Spread squash on a baking sheet in a single layer and roast for 25-30 minutes until golden.
- While roasting, wash and dry mixed greens; slice red onion thinly.
- In a large bowl, combine roasted squash with greens, cranberries, pecans, feta cheese, and red onion.
- Drizzle with balsamic vinaigrette and toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 10g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg