Description
This Butternut Squash Salad is a delightful mix of roasted squash, baby kale, walnuts, and cranberries that’s perfect for gatherings or weeknight dinners, providing a flavorful and healthy option that’s simple to prepare.
Ingredients
- Butternut Squash
- Olive Oil
- Italian Seasoning
- Garlic Powder
- Salt
- Black Pepper
- Baby Kale
- Walnuts
- Dried Cranberries
- Feta Cheese
- Lemon Juice
Instructions
- Preheat your oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, Italian seasoning, garlic powder, salt, and black pepper.
- Spread seasoned squash on a baking pan and roast for about 30 minutes until tender.
- In a serving bowl, mix together baby kale, walnuts, dried cranberries, and crumbled feta cheese.
- Whisk olive oil, lemon juice, salt, and black pepper in a separate bowl for the dressing.
- Drizzle dressing over the salad ingredients and toss gently before serving.
Notes
Cut the squash into 1/2-inch cubes for even cooking.
Store leftovers in an airtight container for up to 3 days.
Adjust the lemon juice in the dressing to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg