Description
A cozy and healthy salad featuring roasted butternut squash, crisp greens, and tangy cheese that can be a stand-alone meal or an impressive side dish.
Ingredients
Scale
- 1 medium butternut squash, peeled, cubed (about 4 cups)
- 3 cups assorted leafy greens (arugula or spinach)
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup toasted nuts (pecans, almonds or walnuts)
- 1/4 cup dried cranberries or raisins (optional)
- 2 tablespoons olive oil (for roasting and vinaigrette)
- 1 tablespoon balsamic or apple cider vinegar
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cube the butternut squash, toss with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until golden.
- In a large bowl, combine the leafy greens, roasted squash, cheese, and nuts.
- Drizzle with vinaigrette made from olive oil and vinegar, toss gently.
- Serve as desired: plated or directly from the bowl.
Notes
Feel free to experiment with different nuts, cheeses, and fruits for variations. This salad is best dressed just before serving to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: butternut squash salad, fall salad, healthy salad, vegetarian recipe, roasted vegetables