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Butternut Squash Salad

A flavorful salad combining roasted butternut squash, mixed greens, feta, walnuts, and dried cranberries with a balsamic dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium butternut squash peeled and cubed
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 6 cups mixed greens
  • 1/2 cup feta cheese crumbled
  • 1/4 cup walnuts chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Equipment

  • Sharp knife
  • Cutting board
  • Large baking sheet
  • Mixing bowl
  • Whisk
  • Tongs

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Peel the butternut squash and cut it into 1-inch cubes.
  3. Place the cubed squash on a large baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat evenly.
  4. Roast the squash in the preheated oven for about 25 minutes, or until tender and slightly browned.
  5. In a mixing bowl, whisk together balsamic vinegar and honey until smooth.
  6. In a large bowl, add the mixed greens and toss with the roasted squash once it has cooled slightly.
  7. Sprinkle the salad with feta cheese, walnuts, and cranberries.
  8. Drizzle the prepared dressing over the salad and toss gently to combine.

Notes

Great for meal prep and can be customized with additional toppings.