Description
This nutrient-dense salad features tender, caramelized cubes of oven-roasted butternut squash paired with crisp apple slices, crunchy toasted pecans, and tart dried cranberries. Dressed in a bright citrus vinaigrette, it offers a perfect harmony of earthy, sweet, and tangy flavors. It is a sophisticated yet comforting dish that works beautifully as a satisfying main course or an elegant side for any seasonal gathering, embodying a mindful approach to wholesome and vibrant home cooking.
Ingredients
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
6 cups mixed salad greens
1 crisp apple, thinly sliced
1/2 cup pecans, toasted
1/3 cup dried cranberries
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet.
Roast the squash for 25-30 minutes until tender and golden brown, turning once halfway through.
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, and Dijon mustard to create the vinaigrette.
In a large serving bowl, combine the salad greens, sliced apples, toasted pecans, and dried cranberries.
Add the cooled roasted squash to the bowl.
Drizzle the vinaigrette over the salad and toss gently to combine just before serving.
Notes
Store the roasted squash and vinaigrette separately in the refrigerator for up to 3 days. Assemble just before serving to maintain the freshness of the greens. You can add crumbled feta or goat cheese for extra protein if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg