Description
Roasted Butternut Squash Salad is a vibrant and flavorful addition to your Thanksgiving feast. This dish combines sweet, caramelized butternut squash with a mix of fresh greens, crunchy walnuts, and tangy feta cheese, all drizzled with a balsamic dressing. Not only is it visually stunning, but it’s also simple to prepare, making it the perfect side or light main course that will impress your guests and elevate your holiday table.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 4 cups mixed greens (arugula, spinach, kale)
- 1/2 cup toasted walnuts
- 1/3 cup dried cranberries (unsweetened)
- 1/2 cup crumbled feta cheese
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash into bite-sized pieces. Toss in olive oil, salt, and pepper, then spread evenly on the baking sheet.
- Roast the squash for 25-30 minutes until golden brown and tender. Let cool slightly.
- In a large bowl, combine mixed greens, roasted squash, walnuts, cranberries, and feta cheese.
- In a small bowl, whisk together balsamic vinegar and olive oil; drizzle over salad just before serving.
- Serve immediately or transfer to a bowl for family-style dining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg