Description
A colorful and nutritious combination of roasted butternut squash, creamy feta, and mixed greens, perfect for fall.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 4 cups mixed greens (arugula, spinach, or kale)
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts or pecans, toasted
- 1/4 cup dried cranberries or pomegranate seeds
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 2 tablespoons of olive oil, and season with salt and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender and golden brown.
- In a large bowl, combine mixed greens, roasted squash, feta cheese, nuts, and cranberries.
- Whisk together remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and season to taste.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve the salad warm or at room temperature, garnished with extra nuts or feta.
Notes
Store salad components separately to keep greens crisp. Roasted squash can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg