Here’s a bright and cozy Butternut Squash Salad—sweet, savory, and perfect for fall or anytime 🥗🍂
Ingredients (serves 4)
For the salad:
- 4 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt & pepper, to taste
- 4 cups mixed greens (arugula, spinach, or spring mix)
- ½ cup dried cranberries or cherries
- ¼ cup pumpkin seeds or toasted pecans
- ¼ cup crumbled feta or goat cheese (optional)
- 1 small red onion, thinly sliced (optional)
For the dressing:
- 3 tbsp olive oil
- 1½ tbsp apple cider vinegar or balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt & black pepper, to taste
Instructions
- Roast the butternut squash:
- Preheat oven to 400°F (200°C).
- Toss squash cubes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast 20–25 minutes until tender and slightly caramelized.
- Let cool slightly.
- Make the dressing:
- Whisk together olive oil, vinegar, honey, mustard, salt, and pepper.
- Assemble the salad:
- In a large bowl, combine mixed greens, roasted squash, cranberries, seeds/nuts, onion, and cheese if using.
- Drizzle with dressing and toss gently.
- Serve:
- Serve immediately, or chill for 10–15 minutes to let flavors meld.
Tips & Variations
- Add protein: Grilled chicken, chickpeas, or quinoa makes it a complete meal.
- Flavor twist: Sprinkle a little cinnamon or smoked paprika on the squash before roasting.
- Nuts & seeds: Try almonds, walnuts, or sunflower seeds instead of pumpkin seeds.
- Dressing swap: Lemon vinaigrette or maple balsamic dressing also works beautifully.
If you want, I can also give a warm roasted butternut squash & kale salad version that’s perfect for winter and extra hearty.
Do you want me to do that?
