Roasted Squash Salad
A delicious roasted squash salad with butternut, feta, pecans and balsamic dressing. An easy salad, perfect for fall lunches or as a side dish.
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Servings: 6
Calories: 320kcal
Ingredients
Butternut Squash
- 1.5-2 pounds butternut squash, peeled, seeded, and cut into ½-inch cubes
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Salad
- 1 head radicchio, halved cored, and chopped into ½-inch pieces
- 1 heart romaine lettuce 6 ounces, chopped into 1-inch pieces
- 1 apple Fuji, Gala or Honeycrisp, cored and cut into ½-inch cubes
- ½ cup pecans toasted and chopped
- ¼ cup dried cranberries
- ½ cup feta cheese crumbled
Instructions
- Adjust oven rack to lowest position and heat oven to 450°F degrees.
- Toss cubed squash with 1 tablespoon olive oil, 2 teaspoons balsamic vinegar, ¼ teaspoon salt and ¼ teaspoon ground pepper.
- Roast until well browned and tender, 20-25 minutes, stirring halfway through roasting. Remove baking sheet from oven and let squash cool while making the rest of the salad.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard salt, and ground pepper. Set aside.
- Add radicchio, lettuce, apple, pecans, dried cranberries and feta to a large serving bowl or platter. Pour the dressing over the salad ingredients, then toss gently to combine. Top with butternut squash. Serve.
Nutrition
Calories: 320kcal | Carbohydrates: 27g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 11mg | Sodium: 333mg | Potassium: 633mg | Fiber: 5g | Sugar: 11g | Vitamin A: 12158IU | Vitamin C: 29mg | Calcium: 138mg | Iron: 2mg
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.