Description
A simple salad featuring roasted butternut squash, greens, and a light vinaigrette.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans
- For the Dressing: 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast for 25 to 30 minutes, or until tender and lightly browned. Let cool slightly.
- In a small bowl, whisk together the dressing ingredients: 3 tablespoons olive oil, apple cider vinegar, and maple syrup.
- In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, and toasted pecans.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately.
Notes
- Toast pecans in a dry skillet over medium heat for 3 to 5 minutes, watching carefully to prevent burning.
- You can substitute goat cheese or feta for the pecans if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15
- Sodium: 450
- Fat: 25
- Saturated Fat: 3
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: roasted butternut squash salad, butternut squash, fall salad, simple vinaigrette, healthy salad