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Butternut Squash Salad

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Peel and cube the butternut squash, toss with olive oil, salt, and pepper.
  3. Spread the squash on a baking sheet and roast for 25-30 minutes until golden.
  4. In a large bowl, combine the leafy greens, roasted squash, cheese, and nuts.
  5. Drizzle with vinaigrette made from olive oil and vinegar, toss gently.
  6. 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.