Description
A vibrant winter salad featuring roasted butternut squash, crisp apples, and creamy feta, perfect for cozy dining.
Ingredients
Scale
- 4–5 ounces spring mix or mixed greens
- ⅓ cup candied pecans (or toasted pecans)
- ½ large chopped apple (honey crisp recommended)
- ½ cup crumbled feta cheese
- ½ cup pomegranate arils
- 3 cups peeled and cubed butternut squash
- 1 tablespoon avocado oil or olive oil
- ½ teaspoon sea salt
- Pinch of pepper
- ½ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- ½ tablespoon honey or maple syrup (plus more to taste)
- 1 clove fresh garlic (minced or ¼ teaspoon garlic powder)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Heat oven to 400°F. Toss the peeled and cubed butternut squash with avocado oil, sea salt, and pepper.
- Roast for 20-30 minutes, until tender and slightly caramelized. Remove from the oven and let cool.
- In a glass bowl or jar, whisk together the dressing ingredients: extra-virgin olive oil, white balsamic vinegar, honey or maple syrup, minced garlic, sea salt, and black pepper.
- In a large salad bowl, add the spring mix. Layer the roasted butternut squash, apple chunks, pecans, pomegranate arils, and crumbled feta cheese on top.
- Drizzle on the prepared dressing and toss gently to combine. Serve each plate garnished with additional dressing as desired.
Notes
For added texture, consider toasting the pecans. Adjust the dressing sweetness according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg
Keywords: winter salad, roasted butternut squash, healthy salad, vegetarian dish, salad recipes
