Roasted Butternut Squash Salad
A beautiful salad that balances sweet roasted squash with tangy feta and a perfect maple dressing.
recipesbynani.comThis salad is a personal favorite during the cooler months when I want something fresh yet cozy. The sweetness from the squash and cranberries pairs perfectly with the salty feta cheese and crunchy pecans.
My best tip is to roast the squash until the edges are nicely browned. That caramelization adds a wonderful depth of flavor that makes the whole dish come together.
π§Ί Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces mixed salad greens
- 1/2 cup candied pecans
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil for dressing
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
π©βπ³Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Toss the cubed squash with two tablespoons of olive oil, salt, and pepper on a large baking sheet.
- 3
Roast the squash for 25 to 30 minutes until it is tender and lightly browned, then let it cool slightly.
- 4
Whisk the three tablespoons of olive oil, vinegar, maple syrup, and Dijon mustard together in a small bowl until smooth.
- 5
Place the greens in a large serving bowl and top with the roasted squash, candied pecans, dried cranberries, and feta.
- 6
Drizzle the dressing over the salad just before you are ready to serve and toss gently to coat.
π‘ Tips
Store the dressing in a separate jar if you plan on having leftovers to keep the greens crisp. You can also add some cooked quinoa or grilled chicken if you want to make this a heartier main meal.
Made this recipe? Let us know how it went.
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