Description
A vibrant salad celebrating autumn’s bounty with roasted butternut squash, tart cranberries, crunchy walnuts, and creamy feta cheese.
Ingredients
Scale
- Mixed greens (your favorite variety, such as spinach, arugula, or kale)
- 1 small butternut squash
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/3 cup feta cheese, crumbled
- 1 medium apple, sliced
- Olive oil
- Balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash into cubes, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and golden.
- Combine mixed greens, roasted butternut squash, cranberries, walnuts, feta cheese, and apple slices in a large bowl.
- Drizzle with olive oil and balsamic vinegar, then toss to combine.
- Serve immediately and add a sprinkle of extra feta on top.
Notes
Feel free to customize with proteins or different cheese. Make roasted butternut squash ahead for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg