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
1 medium butternut squash, peeled and cubed
2 tbsp olive oil
Salt and pepper to taste
3 cups arugula or mixed greens
½ cup crumbled feta cheese
¼ cup dried cranberries
¼ cup walnuts or pecans, toasted
1 tbsp honey
1 tbsp balsamic vinegar
½ tsp Dijon mustard
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
Toast nuts in a skillet until fragrant.
Whisk together honey, balsamic vinegar, mustard, and 2 tbsp olive oil for dressing.
In a large bowl, combine roasted squash, greens, feta, cranberries, and nuts.
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