Colorful Fall Salad with Butternut Squash and Cranberries
Vibrant Fall Salad with Butternut Squash and Cranberries made approachable with clear cues, pantry staples, and flexible swaps.
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.