Delicious Butternut Squash Salad
This delicious butternut squash salad is roasted to perfection and served with greens, nuts, and a balsamic vinaigrette, making it a perfect addition to any autumn meal or healthy gathering.
Ingredients
- 1 small butternut squash peeled and cubed
- 2 cups mixed greens such as spinach, arugula, or kale
- 1/4 cup pomegranate seeds
- 1/4 cup pecans chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender and golden.
- While the squash is roasting, prepare the dressing by whisking together balsamic vinegar, maple syrup, and olive oil in a small bowl.
- In a large bowl, combine the mixed greens, roasted butternut squash, pomegranate seeds, and chopped pecans.
- Drizzle the balsamic-maple dressing over the salad and toss gently to combine. Serve immediately, or chill for 10 minutes for the flavors to meld.
Notes
This salad can be made ahead by roasting the squash earlier in the day. You can also add goat cheese or feta for extra flavor and richness.
Nutrition
Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 150mgPotassium: 450mgFiber: 6gSugar: 10gVitamin A: 700IUVitamin C: 20mgCalcium: 40mgIron: 1.5mg
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