Description
A vibrant and comforting salad that perfectly balances the creamy sweetness of caramelized roasted butternut squash with crisp apples, crunchy toasted pecans, and tangy feta. Dressed in a zesty, homemade orange vinaigrette, this salad is a masterclass in contrasting textures and flavors. It is the perfect choice for a nutrient-dense weeknight dinner or a crowd-pleasing side dish that brings a touch of restaurant-quality elegance to your table.
Ingredients
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
8 cups mixed baby greens
1 large red apple, diced
1/4 cup dried cranberries
1/4 cup feta cheese crumbles
3 tablespoons pecans, chopped and toasted
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh orange zest
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until tender and edges are golden brown; let cool slightly.
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, orange zest, honey, and olive oil until emulsified.
In a large salad bowl, combine the mixed baby greens, diced apples, dried cranberries, and toasted pecans.
Top the salad with the roasted butternut squash and feta cheese.
Drizzle with the orange vinaigrette just before serving and toss gently.
Notes
To toast the pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant. You can roast the squash in advance and store it in the refrigerator for up to 3 days. For a vegan option, simply omit the feta cheese or substitute with a plant-based alternative.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg