Ingredients
Scale
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil (for roasting squash)
- Salt and pepper to taste
- ½ cup dried cranberries
- ½ cup pecans, chopped
- ½ cup feta cheese, crumbled
- ¼ cup red onion, thinly sliced
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), thyme, salt, and pepper for the dressing.
- In a large bowl, combine mixed greens with roasted squash, cranberries, pecans, feta cheese, and red onion.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 360
- Sugar: 10g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg