Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 4 cups baby spinach or kale
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons crumbled goat cheese or feta (optional)
- 1 shallot, minced
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 425°F. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
- In a small saucepan, combine cranberries, maple syrup, and apple cider vinegar. Simmer over medium heat for 5–7 minutes until cranberries plump and liquid thickens slightly. Remove from heat and stir in Dijon mustard.
- In a large bowl, whisk together remaining olive oil, lemon juice, minced shallot, salt, and pepper to make the vinaigrette. Add greens and toss to coat. Top with roasted squash, cranberry glaze, toasted nuts, and cheese if using. Serve immediately.
Notes
For a heartier meal, add cooked quinoa or grilled chicken. The salad is best served fresh but can be prepped ahead—keep dressing and nuts separate until ready to serve. Vegan option: omit cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 22
- Sodium: 320
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 6
- Protein: 4
- Cholesterol: 5