Description
A vibrant and satisfying salad featuring sweet honey-roasted butternut squash, tart cranberries, creamy feta, and crunchy pumpkin seeds.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- 2 cups mixed greens
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, honey, smoked paprika, salt, and pepper.
- Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, until tender and crispy at the edges.
- Let the squash cool slightly, then combine with mixed greens, cranberries, feta, and pumpkin seeds in a large bowl.
- Toss gently to combine, adjust seasoning if needed, and serve immediately.
Notes
You can customize the seasonings to taste.