Roasted Squash Cranberries Salad

Looking for a hearty and flavorful salad that’s perfect for the fall season? This Roasted Squash Cranberries Salad combines the sweetness of roasted squash with the tartness of dried cranberries, all tossed with fresh greens and a light dressing.

It’s a colorful and satisfying dish that works well as a side or even a light main course. This salad offers a beautiful balance of textures and flavors, perfect for holiday gatherings or cozy dinners.

Let’s get started on this simple and delicious recipe!

Yield: Servings: 4

Roasted Squash Cranberries Salad

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This Roasted Squash Cranberry Salad is a perfect fall dish. It combines the natural sweetness of roasted squash with the tartness of dried cranberries. Tossed with fresh greens and a light vinaigrette, it’s a flavorful and colorful side dish or light meal, ideal for any gathering or dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or your choice)
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans or walnuts, chopped
• 1/4 cup crumbled goat cheese or feta (optional)

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Roast the squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and golden brown, turning once halfway through.
3. Prepare the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
4. Assemble the salad: In a large bowl, combine the roasted squash, mixed greens, dried cranberries, and toasted pecans (or walnuts). Drizzle the dressing over the salad and toss gently to combine.
5. Add finishing touches: Sprinkle crumbled goat cheese or feta on top if using. Serve immediately and enjoy!

Notes

Notes

• Squash roasting tip: Ensure the squash is spread out in a single layer for even roasting and caramelization.
• Nut alternatives: You can use almonds or pumpkin seeds instead of pecans or walnuts for added crunch.
• Cheese: The goat cheese or feta adds a creamy element, but you can leave it out for a dairy-free version.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 341Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 13mgSodium: 326mgCarbohydrates: 22gFiber: 4gSugar: 14gProtein: 6g

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Wrapping it up

This Roasted Squash Cranberries Salad is a delicious blend of sweet and savory flavors, perfect for any meal during the fall or winter months.

With tender roasted squash, tart cranberries, crunchy nuts, and a light dressing, it’s a versatile and satisfying dish that’s easy to make and full of seasonal goodness.

Try it at your next family dinner or holiday gathering!