Crispy Honey-Roasted Butternut Salad with Cranberries, Feta & Pumpkin Seeds
A vibrant salad featuring roasted butternut squash, tart cranberries, creamy feta, and crunchy pumpkin seeds, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 2 tablespoons honey (or agave/maple syrup for vegan)
- 1 cup cranberries (fresh or dried)
- 1/2 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds, toasted
- 2 tablespoons olive oil
- Salt and pepper to taste
- Mixed greens (optional for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, honey, salt, and pepper.
- Spread the squash on a lined baking sheet and roast for 25-30 minutes until tender and crispy, stirring halfway through.
- Allow the squash to cool slightly.
- In a large bowl, combine the roasted squash, cranberries, crumbled feta, and pumpkin seeds.
- Serve over mixed greens if desired. Drizzle with balsamic reduction if you like.
Notes
Best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
