Recipe at a glance
Roast cubed butternut squash, then combine it with greens, feta, and dried cranberries. A mustard and honey dressing brings the salad together.
If you try to eat healthily and if you are thinking what else to include into your daily healthy menu, then this recipe is right for you! Roasted butternut squash salad is made with creamy roasted butternut squash, mixed salad greens, sweet dried cranberries, tangy and flavorful dressing and salty feta. It is full of tasty fall and summer flavors, and is very quick to make.
Roasted Butternut Squash Salad not only a perfect fit into the festive family gathering, but it can also bring additional color to your monotonous weekdays! Just toss the ingredients together - and here you have a healthy and filling take-along lunch for any family member. It is so easy and so delicious that you will want to make it over and over again.
Roasted Butternut Squash Salad not only a perfect fit into the festive family gathering, but it can also bring additional color to your monotonous weekdays! Just toss the ingredients together - and here you have a healthy and filling take-along lunch for any family member. It is so easy and so delicious that you will want to make it over and over again.
Recipe authorVictor ArzutovHow to make it
- 1
Step 1
Preheat the oven to 400 degrees F. Peel butternut squash and cut into small cubes.
- 2
Step 2
Toss butternut squash cubes in olive oil, thyme, salt and cayenne pepper. Spread on baking sheet, position in the center of the oven, and roast for 20-30 minutes, turning once, until tender. Remove from the oven and let it cool to room temperature.
- 3
Step 3
While the butternut squash is roasting, make the dressing. Combine Dijon mustard, honey, balsamic vinegar, olive or avocado oil, juice from 1 lime and salt and mix well. If you are not going to use all dressing, you can store the leftover in the refrigerator for about two weeks.
- 4
Step 4
Assemble the salad by first placing the mixed salad greens in a large salad bowl, then add roasted butternut squash, dried cranberries, and feta cheese. Drizzle dressing over the salad and toss well. Serve immediately.
Cooking tips
Cut the squash into evenly sized cubes so they roast at the same rate; let them cool slightly before adding delicate greens.
Ingredient substitutions
Goat cheese can replace feta for a softer, tangier finish.
Questions about this recipe
What gives this squash salad its sweet and savory flavor?
Roasted squash and dried cranberries add sweetness, while feta and the mustard dressing add a savory, tangy contrast.
Should the squash go into the salad hot?
Let it cool a little after roasting so the greens do not wilt immediately.
