Butternut Squash Feta Salad
A delightful salad featuring roasted butternut squash, feta cheese, and walnuts, perfect for a nutritious meal.
Ingredients
Salad Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 cups mixed salad greens
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts
Vinaigrette Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet.
- Roast for 25-30 minutes until tender and slightly caramelized.
Vinaigrette Preparation
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard to make the vinaigrette.
Assembly
- In a large bowl, combine the mixed salad greens, roasted butternut squash, crumbled feta cheese, dried cranberries, and toasted walnuts.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately as a hearty salad or side dish.
Notes
Make sure to dress the salad right before serving for the best taste. Store leftovers in an airtight container in the refrigerator, keeping the dressing separate until ready to eat.