Autumn Salad with Roasted Butternut Squash, Pecans, and Cranberries

This Autumn Salad with Roasted Butternut Squash, Pecans, and Cranberries is perfect for the fall season. It is a vibrant and flavorful salad that combines the sweetness of roasted butternut squash with the crunchiness of pecans and the tartness of cranberries. Tossed in a light and tangy vinaigrette, this salad is a delicious and healthy addition to any meal. It can be served as a side dish or as a main course salad by adding some protein like grilled chicken or roasted tofu. Enjoy the flavors of autumn in every bite!

Ingredients

• 1 small butternut squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 cups mixed salad greens
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup crumbled feta cheese
• For the vinaigrette:
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Peel the butternut squash, remove the seeds, and cut it into small cubes.
3. Place the butternut squash cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
4. Roast the butternut squash in the preheated oven for about 20 minutes, or until soft and slightly caramelized.
5. In a large salad bowl, combine the mixed salad greens, dried cranberries, chopped pecans, and crumbled feta cheese.
6. In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, extra-virgin olive oil, salt, and pepper to make the vinaigrette.
7. Drizzle the vinaigrette over the salad ingredients and toss gently to combine.
8. Add the roasted butternut squash cubes to the salad and toss again to distribute evenly.
9. Serve the salad immediately and enjoy!

Interesting Facts