Description
A vibrant and flavorful salad featuring roasted spiced butternut squash, sweet-tart cranberries, and creamy feta cheese over a bed of fresh greens.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 4 cups mixed salad greens
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pecans
- 2 tablespoons balsamic vinaigrette
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, smoked paprika, cumin, salt, and pepper.
- Spread squash in a single layer on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
- Let squash cool slightly. In a large bowl, combine mixed greens, roasted squash, dried cranberries, feta, and toasted pecans.
- Drizzle with balsamic vinaigrette and toss gently to combine. Serve immediately.
Notes
You can customize the seasonings to taste.