Description
A vibrant and nutritious salad featuring roasted butternut squash, perfect for fall.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In a large bowl, combine mixed greens, dried cranberries, walnuts, and feta cheese.
- Add the roasted butternut squash to the salad.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Serve immediately and enjoy!
Notes
- Feel free to add other seasonal vegetables like roasted beets or Brussels sprouts.
- This salad can be made ahead of time; just add the dressing right before serving.
- For a vegan option, omit the feta cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg