Description
A vibrant fall salad featuring sweet roasted butternut squash with a tangy cranberry glaze, tossed with mixed greens, pecans, and goat cheese.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cranberry sauce (whole berry or jellied)
- 1 tablespoon balsamic vinegar
- 6 cups mixed salad greens
- 1/2 cup pecans, toasted
- 1/4 cup crumbled goat cheese
- 2 tablespoons maple syrup (optional, for extra sweetness)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.
- In a small saucepan, combine cranberry sauce and balsamic vinegar over low heat, stirring until smooth and warmed through. Drizzle half over the roasted squash and toss to coat.
- Arrange mixed greens on a serving platter. Top with glazed squash, toasted pecans, and crumbled goat cheese.
- Drizzle remaining cranberry glaze over the salad. Serve immediately, optionally adding maple syrup for extra sweetness.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American