🥗 Roasted Butternut Squash Salad
📋 Ingredients:
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1 small butternut squash (about 2 lbs), peeled, seeded, and cubed
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2 tbsp olive oil, divided
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Salt and pepper, to taste
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4 cups mixed salad greens (baby spinach, arugula, kale, or your choice)
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1/2 cup crumbled feta or goat cheese
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1/3 cup dried cranberries or pomegranate seeds
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1/4 cup toasted pecans or walnuts
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1 small red onion, thinly sliced (optional)
For the dressing:
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3 tbsp olive oil
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1 tbsp apple cider vinegar or balsamic vinegar
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1 tsp honey or maple syrup
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1 tsp Dijon mustard
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Salt and pepper, to taste
👩🍳 Instructions:
1. Roast the squash
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Preheat oven to 425°F (220°C).
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Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper.
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Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized. Let cool slightly.
2. Make the dressing
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Whisk together olive oil, vinegar, honey, Dijon, salt, and pepper until emulsified.
3. Assemble the salad
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In a large bowl, toss greens with dressing.
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Add roasted squash, cheese, cranberries, nuts, and red onion. Toss gently to combine.
4. Serve
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Serve immediately or chill for 15 minutes to meld flavors.
🌟 Variations & Tips:
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Swap kale for sturdier greens—massage with a little olive oil first.
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Add quinoa or cooked farro for a heartier salad.
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Use pumpkin seeds instead of nuts for a different crunch.
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Add a sprinkle of cinnamon or nutmeg to the squash before roasting for a warm spice note.
Want a vegan version, warm salad idea, or a meal prep-friendly option?
