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Cranberry-Glazed Roasted Butternut Squash Salad

Cranberry-Glazed Roasted Butternut Squash Salad

A vibrant salad featuring roasted butternut squash glazed with cranberries, tossed with fresh greens and nuts for a seasonal delight.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 medium butternut squashes, peeled and cubed
  • 1 cup fresh cranberries
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 4 cups mixed greens
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped walnuts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper.
  3. Spread the squash on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized.
  4. In a small saucepan, cook the cranberries with a splash of water over medium heat until they burst and form a glaze, about 5 minutes.
  5. Toss the roasted squash with the cranberry glaze.
  6. Arrange mixed greens on a platter, top with the glazed squash, feta cheese, and walnuts.
  7. Serve immediately.

Notes

For a vegan version, substitute honey with maple syrup and omit the feta cheese.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Salad
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 20g
  • Fat: 15g
  • Carbohydrates: 45g
  • Protein: 8g