Ingredients
Scale
For the Salad
- 4 cups mixed greens (such as spinach, arugula, or kale)
- 1 cup butternut squash (peeled and cubed)
- 1 apple (sliced, such as Honeycrisp or Granny Smith)
- 1/2 cup dried cranberries
- 1/2 cup walnuts (toasted)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup red onion (thinly sliced)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- Salt and pepper (to taste)
Instructions
Step 1: Roast the Butternut Squash
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Squash: Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet.
- Roast: Roast in the preheated oven for 20–25 minutes, or until tender and slightly caramelized. Let cool slightly.
Step 2: Prepare the Dressing
- Mix Dressing Ingredients: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.
Step 3: Assemble the Salad
- Combine Salad Ingredients: In a large bowl, combine the mixed greens, roasted butternut squash, sliced apple, dried cranberries, toasted walnuts, crumbled feta cheese, and red onion.
- Drizzle with Dressing: Pour the dressing over the salad and toss gently to combine.
Step 4: Serve
- Enjoy: Serve immediately as a side dish or light main course.
- Prep Time: 15
- Cook Time: 25