Description
Roasted Butternut Squash Salad is a vibrant, autumn-inspired dish that combines the natural sweetness of roasted butternut squash with crunchy greens, creamy feta, and toasted pecans. This flavorful salad is perfect for cozy gatherings or as a nutritious lunch option. With its stunning colors and simple preparation, this recipe will warm your heart and satisfy your taste buds all season long.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 2 tbsp olive oil
- 1/4 tsp salt
- 4 cups mixed greens (baby spinach and arugula)
- 1/4 red onion (thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 1/3 cup pecan nuts (toasted)
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces.
- Toss the squash with olive oil and salt, then spread onto a baking sheet in a single layer.
- Roast for 25-30 minutes until golden brown, flipping halfway through.
- While roasting, wash and dry the mixed greens, then combine them with the sliced red onion in a large bowl.
- Once the squash is done, let it cool slightly before adding it to the greens.
- Top with crumbled feta and toasted pecans.
- Drizzle balsamic vinegar over the salad just before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Autumn-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: - Feel free to swap nuts or cheese according to preference. - Prepare the dressing ahead of time for enhanced flavor. - Leftovers can be stored in an airtight container for up to three days.