Roasted Butternut Squash Salad
A vibrant salad featuring tender roasted butternut squash, sweet cranberries, creamy feta, and crunchy walnuts, all tossed with fresh greens and balsamic dressing.
- 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).
- Peel and cube your butternut squash into bite-sized pieces.
- Toss the cubed squash in a mixing bowl with olive oil, salt, black pepper, and cinnamon.
- Spread the seasoned squash evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes.
- Wash and dry your mixed greens. Place them in a large salad bowl.
- Toast the chopped walnuts in a small dry skillet over medium heat.
- Once the butternut squash is roasted, let it cool and then toss it into the salad bowl with mixed greens, dried cranberries, crumbled feta, and toasted walnuts.
- Drizzle with balsamic vinegar and toss everything together gently.
- Taste and adjust seasoning as needed.
- Serve the salad in a large bowl or plate it individually.
Notes
This salad can be customized with proteins or different cheeses. Store any leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
Keywords: butternut squash salad, healthy salad, roasted vegetables