Roasted Squash & Mixed Greens Salad
Butternut squash is a good source of vitamin A, vitamin C, and 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: 11.
Ingredients
- 500 gram Butternut squash
- 4 cup Mixed greens
- 1 small Red onion
- 2 ounce Pecans
- 0.5 cup Dried cranberries
- 2 ounce Feta cheese
- 2 tablespoon Olive oil
- 2 tablespoon Balsamic vinegar
- 1 tablespoon Honey
- 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 1-inch cubes.
- Toss the squash cubes with 1 tablespoon of olive oil, salt, and black pepper.
- Spread the squash cubes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the mixed greens, thinly sliced red onion, pecans, dried cranberries, and crumbled feta cheese.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and black pepper.
- Drizzle the dressing over the salad and toss to combine.
- Add the roasted squash cubes to the salad and gently toss.
- Let the salad rest for 5 minutes to allow the flavors to meld.
- Serve and enjoy!
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.