Roasted Butternut Squash Salad Comfort Bowl

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Roasted Butternut Squash Salad Recipe is an easy salad recipe that showcases the natural sweetness of butternut squash, balanced with fresh greens and a zesty dressing. It’s a nutritious option perfect for lunch or as a side dish.

With simple preparation steps, this salad can be made in about 30 minutes, making it a quick choice for a healthier meal or a festive gathering.

Delicious Roasted Butternut Squash Salad

This salad features roasted butternut squash combined with baby spinach, cranberries, and feta cheese, drizzled with a balsamic vinaigrette. The recipe serves 4 and is packed with flavor and texture, making it a delightful addition to any dining table.

Ingredients

1 medium butternut squash, peeled and cubed
4 cups baby spinach or mixed greens
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
1/4 cup nuts (e.g., pecans or walnuts), toasted
3 tablespoons olive oil
Salt and pepper to taste
2 tablespoons balsamic vinegar
1 teaspoon honey or maple syrup (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Squash: Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet.
Roast the Squash: Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized. Stir halfway through for even cooking.
Make the Dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey (if using), salt, and pepper to create a vinaigrette.

Assemble the Salad: In a large bowl, combine the roasted butternut squash, baby spinach, cranberries, and nuts. Drizzle with the vinaigrette and toss gently to combine.
Serve: Top the salad with crumbled feta cheese and serve immediately or store in the refrigerator until ready to serve.