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Description
A vibrant and flavorful salad featuring roasted butternut squash, mixed greens, creamy cheese, sweet cranberries, and crunchy nuts, all tossed in a tangy maple-Dijon vinaigrette.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces mixed greens or baby spinach
- 1/2 cup crumbled feta or goat cheese
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts, chopped
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper.
- Spread the squash in a single layer and roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
- Remove from the oven and let it cool slightly.
- While the squash is roasting, prepare the dressing.
- In a small bowl or jar, whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, and Dijon mustard.
- Season with salt and pepper to taste.
- In a large salad bowl, combine the mixed greens, crumbled feta cheese, dried cranberries, and toasted pecans.
- Add the slightly cooled roasted butternut squash to the bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately.
Notes
For extra flavor, you can add a pinch of cinnamon or nutmeg to the squash before roasting. Ensure the squash is cooled slightly before adding to the greens to prevent wilting.