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To make this salad shine, gather these key items: - 1 medium butternut squash, peeled and diced - 2 tablespoons olive oil - 3 tablespoons pure maple syrup - Salt and pepper to taste - 1/2 teaspoon ground cinnamon - 5 cups mixed greens (arugula, spinach, and kale) - 1/4 cup dried cranberries - 1/4 cup feta cheese, crumbled - 1/4 cup walnuts, chopped - 1 tablespoon balsamic vinegar These ingredients create a lovely mix of flavors and textures. The butternut squash brings sweetness and creaminess, while the greens add freshness. The dried cranberries give a burst of tartness, and feta cheese provides a nice salty touch. You can add extras to boost flavor and nutrition. Some ideas include: - Sliced apple or pear for crunch - Grilled chicken for protein - Quinoa for added fiber - Pumpkin seeds for more crunch - Fresh herbs like parsley or mint for brightness These options allow you to customize your salad and make it your own. This salad is not just tasty; it’s also very healthy. Here’s why: - Butternut Squash: Rich in vitamins A and C. It supports eye health and boosts immunity. - Mixed Greens: Full of fiber and antioxidants. They help with digestion and overall health. - Dried Cranberries: Provide vitamins and minerals. They are great for heart health. - Walnuts: Packed with healthy fats and protein. They support brain health. - Feta Cheese: Offers calcium for strong bones. It adds flavor with fewer calories than other cheeses. This salad is a balanced meal that nourishes your body while delighting your taste buds. To start, preheat your oven to 400°F (200°C). This heat will help caramelize the squash. Next, peel and dice one medium butternut squash into small cubes. In a large bowl, mix the diced squash with two tablespoons of olive oil, three tablespoons of pure maple syrup, salt, and pepper to taste. Add half a teaspoon of ground cinnamon for warmth. Toss everything well until the squash is evenly coated. This blend of flavors will make your dish shine. Spread the squash mixture on a baking sheet in a single layer. Roast it in the oven for 25 to 30 minutes. Stir halfway through to ensure even cooking. The squash is ready when it is tender and golden brown. While the squash roasts, prepare the salad base. Take a large serving bowl and add five cups of mixed greens. I love using a mix of arugula, spinach, and kale for texture and flavor. Once the squash is done roasting, let it cool for about five minutes. Now, it’s time to combine! Add the slightly cooled roasted butternut squash to the bowl with the greens. Toss in a quarter cup of dried cranberries for sweetness, a quarter cup of crumbled feta cheese for creaminess, and a quarter cup of chopped walnuts for crunch. These ingredients add layers of flavor and texture to your salad. To finish your salad, drizzle one tablespoon of balsamic vinegar over the top. This adds a tangy contrast to the sweetness of the squash and cranberries. Toss gently to mix everything. It’s important not to over-mix, as you want to keep the beautiful layers visible. Serve your salad right away. You can garnish it with extra walnuts or feta if desired. This dish is perfect for a light meal or as a side dish. Enjoy the blend of flavors and textures in every bite! To roast butternut squash well, choose a medium-sized squash. Peel it carefully and dice it into even pieces. This helps it cook evenly. Toss the squash with olive oil, maple syrup, salt, pepper, and cinnamon in a bowl. Make sure each piece gets coated. Spread the squash on a baking sheet in a single layer. This prevents steaming and ensures a nice caramelization. Roast it at 400°F for 25-30 minutes, stirring halfway through. Look for tender pieces, with a golden brown color. To boost flavor, consider adding other ingredients. Try using fresh herbs like thyme or rosemary for a fragrant touch. A sprinkle of chili flakes can add a kick. You can also swap dried cranberries for pomegranate seeds. They give a pop of color and freshness. If you like nuts, try pecans or almonds instead of walnuts. For a creamier texture, use goat cheese instead of feta. Each change adds unique flavors to the salad. For a beautiful presentation, arrange the mixed greens first. Layer them in a large bowl or on individual plates. Next, add the roasted squash in a colorful pattern. Sprinkle dried cranberries and nuts on top. Crumbled feta adds a nice touch too. Drizzle balsamic vinegar just before serving. This keeps the salad fresh and vibrant. For extra flair, garnish with whole nuts or herbs. This makes your salad look inviting and delicious. {{image_2}} You can change the greens in your salad. Try using romaine or butter lettuce. They add a nice crunch. You can also mix in some fresh herbs. Chopped parsley or cilantro can boost the flavor. Want more texture? Add sliced radishes or cucumber. They give a fresh bite that pairs well with the sweetness of the squash. While balsamic vinegar is great, you can switch it up. A honey mustard dressing adds a zing. Simply mix honey, mustard, and olive oil. You can also try a lemon vinaigrette. Just whisk together lemon juice, olive oil, and a pinch of salt. Both options brighten the dish and add more layers of flavor. This salad shines in every season. In the fall, add roasted apples for sweetness. In winter, try pomegranate seeds for color and crunch. Spring brings fresh peas or asparagus, while summer can feature grilled corn. Each season offers a chance to play with flavors and textures. Let the ingredients change with the time of year! You can store leftover salad in an airtight container. Keep it in the fridge. The salad tastes best within three days. If you have extra roasted squash, store it separately. This keeps the greens fresh. To reheat roasted squash, put it on a baking sheet. Preheat your oven to 350°F (175°C). Heat for about 10 minutes. This method keeps the squash crispy. You can also use a microwave. Heat for 1-2 minutes, but it may become soft. For meal prep, chop the squash ahead of time. Store it in the fridge for up to three days. You can also roast the squash in advance. Just reheat it before serving. Prepare the greens and toppings separately. This keeps everything fresh and crisp. Yes, you can! Other squashes work well. Try acorn squash or pumpkin. Both add nice flavor. Just chop them into similar sizes. This keeps cooking time even. If you want a substitute for feta, use goat cheese. It has a similar texture. You can also try vegan cheese. Crumbled tofu is another option. It mimics the texture well. To make the salad vegan, skip the feta cheese. Use avocado for creaminess instead. You can also add nutritional yeast for a cheesy taste. This keeps the salad flavorful and rich. Yes, you can prepare the salad ahead of time. Roast the squash and cool it. Store it in the fridge. You can mix the greens and other toppings when ready to serve. This keeps everything fresh. In this post, we explored how to make a delicious Maple Roasted Butternut Squash Salad. We discussed key ingredients that elevate flavors and offered step-by-step instructions for roasting and assembling. You learned useful tips for perfecting your salad and variations to keep it fresh. Storing leftovers properly ensures you enjoy it longer. With these details, you can create a flavorful dish for any occasion. Enjoy your cooking adventure!

Maple Roasted Butternut Squash Salad

Discover the deliciousness of a Maple Roasted Butternut Squash Salad that's perfect for fall! This vibrant dish combines sweet maple syrup, tender butternut squash, and a mix of fresh greens, cranberries, feta, and walnuts for a delightful crunch. Learn how to make this healthy and tasty salad in just 45 minutes. Click through now to explore the full recipe and impress your guests at your next gathering!
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Ingredients
  

1 medium butternut squash, peeled and diced

2 tablespoons olive oil

3 tablespoons pure maple syrup

Salt and pepper to taste

1/2 teaspoon ground cinnamon

5 cups mixed greens (arugula, spinach, and kale)

1/4 cup dried cranberries

1/4 cup feta cheese, crumbled

1/4 cup walnuts, chopped

1 tablespoon balsamic vinegar

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, combine the diced butternut squash, olive oil, maple syrup, salt, pepper, and ground cinnamon. Toss until the squash is evenly coated.

      Spread the squash mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.

        While the squash is roasting, prepare the salad base. In a large serving bowl, combine the mixed greens.

          Once the squash is done roasting, allow it to cool for about 5 minutes.

            Add the slightly cooled roasted butternut squash to the salad along with dried cranberries, feta cheese, and walnuts.

              Drizzle with balsamic vinegar and toss gently to combine all ingredients.

                Serve immediately, garnished with extra walnuts or feta if desired.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4