Autumn Salad with Maple Roasted Butternut Squash

This Autumn Salad with Maple Roasted Butternut Squash is a perfect blend of sweet and savory flavors, making it an ideal dish for the fall season. The roasted butternut squash adds a warm, caramelized sweetness to the crisp greens and is beautifully complemented by the crunch of toasted pecans, the tang of dried cranberries, and the creaminess of feta cheese. Drizzled with balsamic vinaigrette dressing, its a delightful and nutritious autumn salad thats easy to prepare.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste
• 6 cups mixed greens e
• g
• , arugula, spinach, kale
• 1/2 cup pecans, toasted and chopped
• 1/2 cup dried cranberries
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• Balsamic vinaigrette dressing

Instructions:

Start by heating the oven to 400F 200C

Cut up the butternut squash and put it in a bowl

Add the olive oil, maple syrup, salt, and pepper

Mix the squash well to coat it

Place the coated squash in a single layer on a baking sheet

Roast in a preheated oven for 25 to 30 minutes, or until soft and slightly caramelized

Flip the squash over halfway through the cooking time

Put the mixed greens, toasted pecans, dried cranberries, sliced red onion, and crumbled feta cheese in a large salad bowl

Set this bowl aside while you roast the squash

Take the butternut squash out of the oven and let it cool down a bit after its done roasting

Add the roasted squash to the bowl of salad along with the other things

Add as much balsamic vinaigrette dressing as you like to the salad

To make sure all the ingredients are mixed evenly, gently toss the salad

As a tasty and filling fall meal, serve the Autumn Salad with Maple Roasted Butternut Squash right away