Cranberry-Glazed Butternut Squash Salad Recipe
This vibrant salad features roasted butternut squash glazed with a sweet and tangy cranberry sauce, combined with mixed greens and feta cheese for a delightful autumn dish.
Ingredients
- 1 medium butternut squash peeled and diced into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- to taste sea salt and freshly ground pepper
- 1 cup fresh cranberries
- ½ cup pure maple syrup
- ¼ cup apple cider vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups mixed salad greens
- ½ cup feta cheese crumbled
- ⅓ cup walnuts lightly toasted
- ¼ cup pomegranate seeds optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed butternut squash with olive oil, sea salt, and pepper.
- Arrange the seasoned squash cubes on a baking sheet in a single layer and roast for 25-30 minutes.
- While the squash is roasting, prepare the cranberry glaze in a saucepan over medium heat.
- Cook the cranberries with maple syrup, apple cider vinegar, cinnamon, and nutmeg for about 10 minutes.
- In a large salad bowl, combine the roasted squash, mixed greens, feta cheese, and walnuts.
- Drizzle the cranberry glaze over the salad and toss gently.
- Sprinkle pomegranate seeds on top if desired and serve immediately.
Notes
Serve immediately for the best taste and texture.