Here’s a delicious and balanced butternut squash salad idea that combines sweet roasted squash, fresh greens, and a tangy dressing:
Roasted Butternut Squash Salad
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/4 cup dried cranberries or pomegranate seeds
- 1/4 cup toasted pecans or walnuts
- 1/4 cup crumbled feta or goat cheese (optional)
- 1 small red onion, thinly sliced (optional)
For the dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar or balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions:
- Roast the squash:
- Preheat oven to 400°F (200°C).
- Toss cubed squash with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and lightly caramelized.
- Prepare the dressing:
- Whisk together olive oil, vinegar, honey, mustard, salt, and pepper. Adjust sweetness or tanginess to taste.
- Assemble the salad:
- In a large bowl, combine mixed greens, roasted squash, cranberries, nuts, red onion, and cheese.
- Drizzle with dressing and toss gently.
- Serve:
- Best served immediately while the squash is slightly warm.
Tip: You can add roasted chickpeas, quinoa, or grilled chicken for extra protein.
If you want, I can also give a warm winter version with roasted squash, kale, and a maple-Dijon dressing that’s super cozy.
Do you want me to make that version too?
