Description
Elevate your Thanksgiving feast with this Roasted Butternut Squash Salad. A vibrant blend of caramelized butternut squash, crunchy pecans, and tart cranberries topped with a balsamic drizzle, this salad is a colorful celebration of fall flavors. Perfect as a side dish or a light main course, it’s easy to prepare and sure to impress your guests.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed (about 1 medium squash)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 4 cups mixed greens (baby spinach or arugula)
- ½ cup dried cranberries
- ½ cup pecan nuts, toasted
- 3 tbsp balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Toss the butternut squash cubes in olive oil, salt, and pepper until well-coated.
- Spread the squash on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown and tender.
- In a large bowl, mix the mixed greens, dried cranberries, and toasted pecans.
- Once the squash is roasted and slightly cooled, add it to the bowl with greens. Drizzle with balsamic vinegar and toss gently to combine.
- Serve immediately or chill until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg