A vibrant and flavorful salad featuring roasted butternut squash with a sweet-tart cranberry glaze, served over fresh greens.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup dried cranberries
2 tbsp maple syrup
1 tbsp balsamic vinegar
4 cups mixed salad greens
1/4 cup crumbled feta cheese
2 tbsp chopped walnuts
Instructions
1. Prepare the Crust:
Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
In a small saucepan, combine dried cranberries, maple syrup, and balsamic vinegar. Simmer over low heat for 5 minutes until slightly thickened.
Toss roasted squash with the cranberry glaze. Arrange salad greens on a platter, top with glazed squash, feta cheese, and walnuts. Serve immediately.