Description
A vibrant salad featuring roasted butternut squash glazed with cranberries, mixed greens, and a tangy dressing.
Ingredients
Scale
- 2 medium butternut squash, peeled and cubed
- 1 cup fresh cranberries
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 25 minutes.
- In a small saucepan, combine cranberries and honey over medium heat until they form a glaze.
- Remove squash from oven and toss with the cranberry glaze.
- Assemble the salad by layering mixed greens, roasted squash, feta cheese, and walnuts.
- Serve immediately.
Notes
For a vegan version, substitute honey with maple syrup and omit feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g