Description
A warm and colorful fall salad made with roasted butternut squash, crumbled feta cheese, fresh greens, toasted nuts, and a tangy balsamic-maple dressing.
Ingredients
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1 medium butternut squash, peeled and cubed
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2 tbsp olive oil (for roasting)
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Salt & pepper, to taste
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¼ tsp cinnamon or paprika (optional)
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5 oz arugula or baby spinach
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½ small red onion, thinly sliced
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½ cup crumbled feta cheese
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½ cup toasted pecans or walnuts
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⅓ cup dried cranberries or pomegranate seeds
Dressing
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3 tbsp olive oil
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1 tbsp balsamic vinegar
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1 tsp maple syrup or honey
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1 tsp Dijon mustard
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Salt and pepper, to taste
Instructions
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Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and optional spice.
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Spread on a baking sheet and roast for 25–30 minutes, flipping once, until caramelized.
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Toast nuts in a dry pan for 2–3 minutes until fragrant.
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Make dressing by whisking all ingredients in a small bowl or jar.
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In a large bowl, combine greens, red onion, cranberries, and toasted nuts.
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Add warm roasted squash and drizzle with dressing. Toss gently.
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Top with crumbled feta and optional pomegranate seeds. Serve immediately or chilled.
Notes
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Swap feta with goat cheese or vegan alternatives.
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Add quinoa or grilled chicken to make it a full meal.
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Store components separately for meal prep; toss before serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes