Roasted Squash Salad
Roasted squash salad is a vibrant dish that captures the essence of fall with its warm, caramelized butternut squash, crunchy mixed greens, and tangy feta cheese. Bursting with nutrients and flavors, this delightful salad makes for an eye-catching centerpiece at any gathering. It’s versatile enough for special occasions like Thanksgiving or simple weeknight dinners, ensuring a crowd-pleasing experience every time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 4 cups mixed greens (arugula and spinach)
- 1/2 cup crumbled feta cheese
- 1/2 cup pomegranate seeds
- 3 tbsp extra virgin olive oil
- 2 tbsp aged balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel, seed, and cube the butternut squash. Toss with olive oil, salt, and pepper until well coated. Spread evenly on the baking sheet.
- Roast for 25-30 minutes until tender and golden brown, flipping halfway through for even cooking.
- In a large bowl, combine mixed greens, roasted squash, pomegranate seeds, and feta cheese.
- Whisk together balsamic vinegar and remaining olive oil; drizzle over the salad before gently tossing to combine.
- Serve immediately or garnish with extra pomegranate seeds.
Nutrition
- Serving Size: 1 salad serving (about 250g)
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg