Description
Roasted Butternut Squash Salad is a delightful autumn-inspired dish that beautifully blends sweet and savory flavors. The tender, caramelized butternut squash pairs perfectly with crisp mixed greens, crunchy nuts, and a tangy balsamic dressing, making it an ideal addition to any dinner party or cozy gathering. This vibrant salad not only looks stunning on your table but also delivers a mouthwatering taste that will leave everyone asking for seconds.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 4 cups mixed greens (arugula, spinach, kale)
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- ½ cup pecans or walnuts, toasted
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread evenly and roast for 25-30 minutes until golden brown, turning halfway through.
- While the squash roasts, wash and dry the mixed greens in a large bowl.
- In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), salt, and pepper. Gradually add olive oil while whisking until emulsified.
- Once the squash is roasted and slightly cooled, add it to the bowl of greens. Drizzle with dressing and toss gently.
- Top with crumbled feta cheese and toasted nuts just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg