Butternut Squash Salad

Butternut Squash Salad

Description

This Butternut Squash Salad is a vibrant, nutrient-rich dish featuring sweet roasted squash, crisp greens, crunchy nuts, and tangy cheese, all tossed in a light, zesty dressing. It’s the perfect balance of sweet, savoury, and fresh—ideal for fall meals, healthy lunches, or elegant side dishes.

 Servings

Serves: 4–6 people

 Ingredients

 Salad:

• 3 cups butternut squash (peeled & cubed) 🎃
• 2 tbsp olive oil
• Salt & black pepper
• 4 cups mixed greens (spinach, arugula, or kale) 🥬
• 1/3 cup dried cranberries
• 1/3 cup pecans or walnuts (toasted) 🌰
• 1/3 cup feta cheese (crumbled) 🧀
• 2 tbsp green onions (chopped)

 Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup 🍁
• 1 tsp Dijon mustard
• Salt & pepper to taste

 Instructions

1. Roast squash:
   Preheat oven to 400°F (200°C).
   Toss squash with olive oil, salt, and pepper.
   Roast for 25–30 minutes until tender and golden.
2. Prepare dressing:
   Whisk olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper.
3. Assemble salad:
   In a large bowl, combine greens, roasted squash, cranberries, nuts, feta, and green onions.
4. Add dressing:
   Drizzle dressing over salad and toss gently.
5. Serve:
   Serve warm or at room temperature.

 Notes

• Roast squash until slightly caramelized for best flavour
• Let squash cool slightly before mixing with greens
• Adjust sweetness with maple syrup

 Tips

• Add grilled chicken or quinoa for a complete meal 🍗🥣
• Use goat cheese instead of feta for a creamy twist
• Add avocado for extra richness 🥑

 Nutritional Info (Approx per serving)

• Calories: 280
• Protein: 6g
• Fat: 18g
• Carbs: 26g

 Benefits

• Rich in vitamins A & C 🎃
• High in fiber for digestion
• Balanced sweet and savoury flavours
• Great for healthy, seasonal eating

 Q&A

Q: Can I make it vegan?
A: Yes, skip feta or use plant-based cheese.

Q: Can I prep ahead?
A: Yes, store components separately and mix before serving.

Q: Can I use frozen squash?
A: Yes, but roast well to remove excess moisture.

Q: What pairs well with this?
A: Grilled meats, fish, or as a main salad.