A warm fall salad with roasted squash topped with orange cinnamon dressing, this Butternut Squash Cranberry Salad is a lovely and filling meal for a cool fall or winter day! Paleo + Vegan + Low Calorie + Gluten Free
Do I ever have a delicious meatless recipe to share with you today! This salad has been a long-time favorite of mine. It makes regular appearances on my dinner plate in the fall and winter. I posted this last year, but the pictures didn’t do this deliciousness justice.
I’ve been slowly deleting old posts and re-shooting the recipes in an effort to clean up my recipes for you. It’s unfortunate to let a good recipe go to waste and this is one I just couldn’t imagine ever parting ways with!
I’m a big fan of salads, but during the winter I find it’s difficult to eat enough of greens. When it’s cold, I crave warm, heavier foods not a cold, crisp salad. So why not add that warmth to those greens to make it more enticing and get the nutrients our bodies need?
Roasted butternut squash is the winner in this especially since right now, it’s squash everything and truthfully, you can never go wrong with butternut squash anything.
I must confess though. As much as I love butternut squash, peeling, cutting and slicing a butternut squash is no day at the beach. In fact, it feels like a small battle and every time I do it I’m surprised I don’t lose a finger or two in the process.
Conveniently my market sells freshly cut butternut squash which I buy to save time and my fingers. If you’re market doesn’t have fresh cut, then take a peak in the frozen foods section. Butternut squash has been known to hang out there too.
But this salad. You will fall in love at first bite. It’s one of those that melts in your mouth. And the orange cinnamon dressing, a little maple syrup, orange and cinnamon is the icing on the cake.
The combination of warm squash, sweet cinnamon, citrus maple dressing and cranberry flavors are like a party in your mouth. I’m so glad we eat with our eyes and our mouths because this lovely salad belongs in a museum or in my belly. Happy cooking!
Butternut Squash Cranberry Salad
Preheat oven to 400 F. Place cut butternut squash on a baking sheet covered with parchment paper.
Sprinkle squash with cinnamon then roast 40 minutes until squash is tender.
While squash is roasting, mix together the ingredients for the dressing in a mason jar or small bowl. Refrigerate until the squash is ready.
Remove the squash from the oven then assemble the salads by placing butternut squash on top of lettuce wtih dried cranberries and dressing.
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