Butternut Squash Cranberry Salad
Healthy Butternut Squash Cranberry Salad is a warm fall salad with roasted squash topped with orange cinnamon dressing!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dinner, Lunch
Cuisine: American
Diet: Gluten Free
Servings: 2 servings
Calories: 335kcal
Preheat oven to 400 F. Place cut butternut squash on a baking sheet covered with parchment paper. Sprinkle the squash with cinnamon then roast 40 minutes until the squash is tender.
While the 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 with dried cranberries and dressing.
Serving: 1serving | Calories: 335kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 42mg | Potassium: 1106mg | Fiber: 7g | Sugar: 24g | Vitamin A: 23822IU | Vitamin C: 103mg | Calcium: 170mg | Iron: 3mg