Description
A warm, colorful salad featuring roasted butternut squash, tangy feta, cranberries, and walnuts tossed with a honey balsamic dressing. Perfect for Thanksgiving or cozy fall meals.
Ingredients
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1 medium butternut squash, peeled and cubed
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2 tbsp olive oil
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Salt and pepper to taste
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3 cups arugula or mixed greens
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½ cup crumbled feta cheese
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¼ cup dried cranberries
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¼ cup walnuts or pecans, toasted
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1 tbsp honey
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1 tbsp balsamic vinegar
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½ tsp Dijon mustard
Instructions
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Preheat oven to 400°F. Line a baking sheet with parchment paper.
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Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
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Toast nuts in a skillet until fragrant.
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Whisk together honey, balsamic vinegar, mustard, and 2 tbsp olive oil for dressing.
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In a large bowl, combine roasted squash, greens, feta, cranberries, and nuts.
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Drizzle dressing and toss gently. Serve warm or at room temperature.
Notes
Substitute goat cheese for feta if desired.
Add quinoa or grains for a heartier salad.
Best served slightly warm with softened cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer / Salad
Nutrition
- Calories: 280 kcal