Butternut Squash Cranberry Salad
Enjoy this warm seven-ingredient butternut squash salad with citrus dressing and roasted squash during the cold winter months.
Servings: 2 servings
Ingredients
Salad
- 3 cups Butternut Squash cubed
- 6 cups Mixed Greens
- 1 tablespoon Cinnamon
- ¼ cup Dried Cranberries low sugar
Dressing
- ½ cup Orange Juice
- 2 tablespoons Extra Virgin Olive Oil
- ½ tablespoon Maple Syrup
Instructions
- 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.
Notes
- Use precut squash to reduce prep time and make the salad easier to prepare.
- Spread the squash across the baking pan with a little space between each piece to ensure it cooks evenly and crisps on three sides.
- Toss the fall salad immediately after adding the roasted butternut squash so the greens wilt a bit and the dressing coats everything.
Nutrition
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