Crispy Honey-Roasted Butternut Squash Salad
A delightful blend of crispy butternut squash, tangy feta, and sweet cranberries, perfect for autumn gatherings.
Ingredients
For the Salad
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons honey
- 1 cup cranberries (fresh or dried)
- 1/2 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the cubed butternut squash with olive oil, honey, salt, and pepper. Toss until evenly coated.
Cooking
- Spread the squash on a baking sheet and roast in the oven for about 25-30 minutes, or until golden and tender, stirring halfway through.
- Remove from the oven and let cool slightly.
Assembly
- In a large serving bowl, combine the roasted butternut squash, cranberries, feta cheese, and pumpkin seeds.
- Toss gently to combine.
- Serve warm or at room temperature, garnished with fresh herbs if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. To enjoy again, bring it to room temperature or warm it slightly in the microwave before serving. Consider enhancing the salad with grilled chicken or tofu for added protein.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 150mgFiber: 7gSugar: 10g