Butternut Squash Salad
Butternut squash is rich in vitamin A and provides a good source of fiber.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Butternut squash
- 2 cup Mixed greens
- 2 teaspoon Pomegranate seeds
- 2 ounce Feta cheese
- 0.5 cup Pecans
- 2 tablespoon Olive oil
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the butternut squash into small cubes.
- Toss the butternut squash cubes with olive oil, salt, and black pepper.
- Spread the seasoned butternut squash cubes on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the mixed greens, pomegranate seeds, feta cheese, and pecans.
- In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing.
- Add the roasted butternut squash to the salad bowl and drizzle with the dressing.
- Toss everything together until well combined.
- Let the salad rest for 5 minutes before serving.
- Enjoy your delicious Butternut Squash Salad!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.