Description
A refreshing winter salad featuring roasted butternut squash, peppery arugula, and tangy feta, topped with a homemade dressing.
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, or kale)
- 1 medium butternut squash, peeled and cubed
- 1/2 cup walnuts, toasted
- 1/2 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 3 tablespoons olive oil (for salad)
- 1 lemon (juiced)
- 1 teaspoon 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.
- Roast for about 25-30 minutes, until tender and golden brown.
- Combine mixed greens, toasted walnuts, cranberries, and feta in a large bowl.
- Whisk together olive oil, lemon juice, honey, and a pinch of salt for the dressing.
- Let the roasted squash cool slightly before adding it to the salad mix.
- Drizzle the dressing over the salad and toss to combine.
Notes
This salad is versatile; feel free to add sliced apples or swap feta for goat cheese. Store leftovers in an airtight container, keeping dressing separate if possible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
Keywords: winter salad, butternut squash salad, healthy salad, roasted vegetable salad, vegetarian recipes