Roasted Butternut Squash Salad
This Roasted Butternut Squash Salad is a delicious and simple way to enjoy seasonal flavors. Roasted cubes of caramelized butternut squash are paired with a mix of fresh leafy greens, creating a perfect balance of warm and crisp textures.
Ingredients
- 2 ½ pounds (1.2kg) butternut squash
- 5 oz (150g) a mix of leafy greens
- 1/2 cup (50g) Feta cheese
- 1/2 cup (50g) roasted pecans
- 3 tbsp (30g) pomegranate seeds
Honey Dressing
- 3 tbsp (45ml) extra virgin olive oil
- 1 tbsp (15ml) lemon juice
- 2 tbsp (30g) balsamic vinegar
- 1 garlic clove , minced
- 1/2 tsp (3g) Dijon mustard
- 1 tsp (7g) honey
- salt and pepper
Instructions
Prepare the roasted butternut squash.
- Preheat the oven to 400°F (200C) and line a large baking sheet with parchment paper.
- Peel the squash.
- Cut in half vertically and use a spoon to scoop out the seeds.
- Cut each half into thick slices.
- Dice into 1-inch (2.5cm) cubes.
- Place the squash cubes into a bowl and toss with a drizzle of olive oil, garlic powder, salt and pepper.
- Spread the seasoned squash cubes onto the prepared baking sheet in a single layer.
- Roast for 30-40 minutes or until tender and golden brown.
Assemble the salad.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, honey and salt and pepper.
- In a large bowl, add a mix of leafy greens.
- Add the roasted butternut squash cubes, the toasted pecans, pomegranate seeds and crumbled feta cheese.
- Add the dressing and gently toss together to combine.
- Serve immediately.
Nutrition
Serving: 1 serving out of 4Calories: 246kcalCarbohydrates: 11.4gProtein: 3.5gFat: 22.3gSaturated Fat: 4.3gCholesterol: 11mgSodium: 448mgPotassium: 157mgFiber: 2gSugar: 4.8gCalcium: 85mgIron: 1mg