Roasted Butternut Squash Salad With Pecans
This roasted butternut squash salad is my new favorite winter salad recipe. The easiest way to get your greens in when it's cold outside and you just want to eat cozy food all day long.
Ingredients
- 2-4 cups Cubed butternut squash (I used pre-cubed, frozen squash)
- 1 tbsp Olive oil
- Salt and Pepper
- Fresh baby salad greens
- 1 tbsp Thinly-sliced red onion
- 1 tsp Chopped pecan pieces
- 1 tbsp Dried cranberries
- 1 tsp Crumbled feta cheese
- 2 tbsp Yellow Mustard
- 2 tbsp Honey
- Salt and Pepper
- pinch dried thyme
- 1 tbsp Olive oil
Instructions
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Begin by roasting the cubed butternut squash on a parchment lined baking sheet. Spread the squash cubes out evenly, drizzle with a bit of olive oil, then sprinkle with salt and pepper at 400°. Roast for about 30-40 minutes, turning the squash pieces over with a spatula about halfway through. Continue roasting until the squash has softened and browned slightly in a few places.
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Meanwhile, mix the salad dressing. In a small bowl, combine the second amount of olive oil, honey, mustard, salt and pepper to taste, and a pinch of dried thyme. Add about 4 tablespoons of water. Whisk everything together until a smooth, even mixture has formed. Set aside.
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To assemble the salad, create a bed of baby lettuce on a plate or in a shallow bowl, then layer on the roasted squash, sliced red onion, pecans, dried cranberries, and feta cheese. Drizzle a few tablespoons of the dressing overtop and enjoy!
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Save any leftover dressing and salad ingredients in airtight containers in the fridge, and consume within a few days.