Roasted Butternut Squash Salad
A vibrant and nutritious salad featuring roasted butternut squash, mixed greens, and a tangy balsamic dressing, perfect for cozy lunches or as a stunning side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 4 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by chopping it into 1-inch cubes.
- Season the squash with olive oil, salt, pepper, and cinnamon.
- Roast the seasoned squash on a baking sheet for about 25-30 minutes.
- Prepare the mixed greens in a large salad bowl.
- Add the roasted butternut squash, dried cranberries, crumbled feta, and chopped walnuts to the greens.
- Make the dressing by whisking together balsamic vinegar and a drizzle of olive oil.
- Toss the salad with the dressing gently, and serve warm or at room temperature.
Notes
Feel free to add roasted chickpeas or quinoa for extra protein. This salad can be enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: butternut squash salad, autumn salad, roasted vegetables, healthy salad, vegetarian recipe