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Cranberry-Glazed Roasted Butternut Squash Salad

A vibrant autumn salad featuring sweet roasted butternut squash with a tangy cranberry glaze, served over fresh greens with toasted pecans and goat cheese.

Ingredients

Scale

For the Crust:

  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 cup cranberry sauce
  • 1 tbsp balsamic vinegar
  • 6 cups mixed salad greens
  • 1/2 cup crumbled goat cheese
  • 1/3 cup toasted pecans
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes until tender.
  2. Whisk together cranberry sauce and balsamic vinegar in small bowl to create glaze.
  3. Toss warm roasted squash with half of the cranberry glaze until evenly coated.
  4. Arrange salad greens on serving platter. Top with glazed squash, crumbled goat cheese, and toasted pecans.
  5. Drizzle remaining cranberry glaze over salad and serve immediately.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett