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Roasted Butternut Squash Salad

Butternut Squash Salad
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This roasted butternut squash salad is a seasonal masterpiece that balances the earthy sweetness of caramelized squash with crisp apples, tart cranberries, and crunchy pecans. Perfectly suited for busy weeknights or elegant gatherings, this nutrient-dense dish comes together easily with a zesty orange-Dijon vinaigrette. Whether serving as a hearty side or a light main, the combination of textures and vibrant colors makes it a reliable favorite for any occasion.

Ingredients

Scale

1 butternut squash, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 cups mixed salad greens
1 red apple, cored and diced
1/4 cup dried cranberries
1/4 cup feta cheese crumbles (optional)
3 tablespoons chopped pecans
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh orange zest
3 tablespoons olive oil (for dressing)

Instructions

Preheat oven to 400°F (200°C).
Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until tender and golden, then let cool.
In a small bowl, whisk together white vinegar, Dijon mustard, orange zest, and 3 tablespoons olive oil to make the vinaigrette.
In a large bowl, combine the mixed salad greens, roasted squash, diced apple, dried cranberries, and pecans.
Drizzle with the prepared dressing and toss gently to coat.
Top with optional feta cheese crumbles before serving.

Notes

You can roast the squash ahead of time and store it in the refrigerator for up to 3 days. To make this dish vegan, simply omit the feta cheese. Feel free to swap pecans for walnuts or pumpkin seeds for a different crunch.

Nutrition

Find it online: https://paulakitchen.com/butternut-squash-salad/