Description
A warm and vibrant salad featuring sweet roasted butternut squash, fresh greens, tangy feta, and crunchy walnuts. Perfect for autumn gatherings or a wholesome lunch.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed (1-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed greens (spinach, arugula, kale)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- Balsamic vinaigrette (to taste)
Instructions
- Preheat oven to 400°F (200°C). In a bowl, toss butternut squash cubes with olive oil, cinnamon, salt, and pepper.
- Spread squash on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and golden.
- Arrange mixed greens on a serving platter or in a large bowl.
- Allow squash to cool slightly, then add to the greens along with feta, walnuts, and cranberries.
- Drizzle balsamic vinaigrette over the top just before serving and toss gently. Serve warm or at room temperature.
Notes
Don’t overcrowd the baking sheet to ensure even roasting. For extra flavor, add chopped fresh parsley or thyme. Pre-cut squash works too; just ensure it’s fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: butternut squash, salad, fall, roasted squash, greens