Description
A vibrant salad featuring roasted butternut squash glazed with cranberries, mixed greens, nuts, and a tangy dressing for a perfect autumn dish.
Ingredients
Scale
- 2 medium butternut squashes, peeled and cubed
- 1 cup fresh cranberries
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/2 cup chopped walnuts
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25 minutes.
- In a small saucepan, heat cranberries and honey over medium heat until the cranberries burst and form a glaze, about 5 minutes.
- Remove squash from oven, drizzle with cranberry glaze, and roast for another 5 minutes.
- In a large bowl, combine mixed greens, roasted squash, walnuts, and feta.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve immediately.
Notes
This salad pairs well with grilled chicken and can be made ahead for meal prep. Store leftovers in the fridge for up to 2 days.
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g