Description

A hearty fall salad featuring roasted butternut squash cubes seasoned with olive oil, salt, and pepper, combined with fresh mixed greens, dried cranberries, crunchy pumpkin seeds or pecans, and creamy feta or goat cheese. Tossed with a light and tangy dressing made from olive oil, apple cider vinegar, and maple syrup, this salad is warm, cozy, and nutrient-rich—perfect for a seasonal side or light meal.

Ingredients

Roasted Squash

2 cups butternut squash, cubed
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper

Salad

4 cups mixed greens
1/4 cup dried cranberries
1/4 cup pumpkin seeds or pecans
1/4 cup feta or goat cheese

Dressing

2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
Salt and pepper, to taste

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Instructions

Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the squash evenly.
Prepare and roast the squash: In a mixing bowl, toss the cubed butternut squash with olive oil, salt, and pepper until all pieces are well-coated. Spread the squash in a single layer on a baking sheet and roast for 20 to 25 minutes, or until tender and lightly caramelized, turning once halfway through.
Assemble the salad: In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, pumpkin seeds or pecans, and crumbled feta or goat cheese. Gently toss to distribute ingredients evenly.
Make the dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, and a pinch of salt and pepper until emulsified.
Toss and serve: Drizzle the dressing over the salad just before serving and toss lightly to coat all ingredients. Serve immediately for the best flavor and texture.

Notes

Add cooked quinoa to the salad to make it a more filling and protein-rich meal.
For variation, substitute sweet potato cubes for the butternut squash when roasting.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Salad, Side Dish
Method: Roasting
Cuisine: American