Introduction
As the leaves transform into a palette of warm hues, it’s the perfect time to celebrate the flavors of fall. A vibrant salad featuring roasted butternut squash and tart cranberries captures the essence of this season beautifully. Packed with nutrients and textures, it makes for a delightful addition to your meal repertoire.
Butternut squash adds a creamy sweetness while cranberries provide a burst of tartness, creating a harmonious balance. This salad not only pleases the palate but also offers a feast for the eyes with its rich colors and varied ingredients.
Whether served as a side dish or a main course, this fall salad brings warmth and brightness to your table, making it an ideal choice for gatherings or a cozy dinner at home.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled (optional)
- 1/2 cup walnuts, chopped and toasted
- 6 cups mixed greens (such as arugula, spinach, and kale)
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Directions & Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, salt, black pepper, and ground cinnamon until evenly coated.
- Spread the squash in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through.
- While the squash is roasting, prepare the dressing by whisking together balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
- In a large salad bowl, combine the mixed greens, sliced red onion, dried cranberries, and toasted walnuts.
- Once the butternut squash is done roasting, allow it to cool slightly before adding it to the salad bowl.
- Drizzle the dressing over the salad and toss gently to combine. If using, sprinkle the crumbled feta cheese on top before serving.
FAQs
What should I do if my butternut squash is too hard after roasting?
Ensure you are cutting the squash into evenly sized cubes to promote even cooking. If it’s still hard, increase the roasting time by 5-10 minutes.
Can I use a different type of squash in this salad?
Yes, you can substitute butternut squash with acorn squash or sweet potatoes for a similar taste and texture.
What if the dressing turns out too thin?
If the dressing is too thin, you can whisk in a little more Dijon mustard or a tablespoon of olive oil to thicken it.
Is there a way to make this salad more substantial?
Adding a protein like grilled chicken, chickpeas, or quinoa can turn this salad into a satisfying main dish.
Can I roast the squash ahead of time?
Yes, you can roast the squash a day in advance and store it in the refrigerator until you’re ready to assemble the salad.
What fruits can I add for extra flavor?
Sliced apples or pears would complement the flavors nicely and add a refreshing crunch.
How can I enhance the flavor of the walnuts?
Toasting the walnuts before adding them to the salad amplifies their nutty flavor and adds a delightful crunch.
Conclusion
This vibrant fall salad with butternut squash and cranberries is not just a dish; it’s a celebration of the season’s bounty. With its colorful presentation and delightful combination of flavors, it’s sure to impress anyone at your table.
Enjoy this salad as part of a festive meal or as a healthy, standalone dish. Whichever way you choose to serve it, you’re bound to savor every bite.
Recipe Card
Colorful Fall Salad with Butternut Squash and Cranberries
Ingredients
- 1 medium butternut squash peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- 1/4 cup feta cheese crumbled (optional)
- 1/2 cup walnuts chopped and toasted
- 6 cups mixed greens such as arugula, spinach, and kale
- 1/4 cup red onion thinly sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, salt, black pepper, and ground cinnamon until evenly coated.
- Spread the squash in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through.
- While the squash is roasting, prepare the dressing by whisking together balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
- In a large salad bowl, combine the mixed greens, sliced red onion, dried cranberries, and toasted walnuts.
- Once the butternut squash is done roasting, allow it to cool slightly before adding it to the salad bowl.
- Drizzle the dressing over the salad and toss gently to combine. If using, sprinkle the crumbled feta cheese on top before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
