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- 1 medium butternut squash, peeled and cut into bite-sized cubes - 4 cups of mixed greens (a blend of arugula, spinach, and kale) - 1/2 cup dried cranberries, plump and sweet - 1/2 cup walnuts, roughly chopped for crunch - 1/4 cup feta cheese, crumbled (optional for creaminess) - 2 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - 1 teaspoon ground cinnamon - 2 tablespoons apple cider vinegar for tang - 1 tablespoon Dijon mustard for flavor depth - Sea salt - Freshly cracked black pepper In this Maple Roasted Butternut Squash Salad, I use fresh and vibrant ingredients. The butternut squash brings sweetness and a lovely texture. Mixed greens add color and nutrition. Dried cranberries give a sweet and tart punch. The walnuts add a nice crunch. If you want creaminess, sprinkle in some feta cheese. For the dressing, I combine olive oil, maple syrup, and cinnamon. The apple cider vinegar adds tang, while Dijon mustard deepens the flavor. Season well with salt and freshly cracked black pepper. Each ingredient works together to create a delightful salad that’s both simple and satisfying. - Preheat the oven to 400°F (200°C). This makes sure the squash roasts well. - Peel and cut the butternut squash into bite-sized cubes. Place them in a large bowl. - Add 2 tablespoons of extra virgin olive oil, 2 tablespoons of pure maple syrup, 1 teaspoon of ground cinnamon, sea salt, and black pepper to the bowl. Toss well to coat each piece evenly. - Line a large baking sheet with parchment paper. Spread the seasoned squash in a single layer. - Roast the squash for 25–30 minutes. Stir halfway through to ensure even cooking. Look for a fork-tender texture and a golden color. - While the squash roasts, prepare the dressing. In a small bowl, whisk together 2 tablespoons of apple cider vinegar and 1 tablespoon of Dijon mustard. Add a pinch of salt and a few grinds of black pepper. - In a large serving bowl, combine 4 cups of mixed greens, the warm roasted butternut squash, 1/2 cup of dried cranberries, 1/2 cup of roughly chopped walnuts, and 1/4 cup of crumbled feta cheese if you like. - Drizzle the dressing over the salad and gently toss everything together. Make sure each piece is coated well. - Serve the salad right away while the squash is warm. You can let it cool slightly if you prefer a refreshing dish. To get that perfect caramelization on your butternut squash, follow these tips: - Cut Squash Evenly: Make sure the cubes are about the same size. This helps them cook evenly. - Use Enough Space: Spread the squash in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting. - High Heat: Roasting at 400°F (200°C) is key. This temperature helps develop a nice, golden color. For stirring, do this halfway through roasting. This action allows all sides to brown nicely. Just be gentle so you don’t break the squash cubes. The order of layering matters for a great salad. Start with the mixed greens in your bowl. Next, add the warm butternut squash on top. The warmth wilts the greens slightly, which adds a nice texture. After that, sprinkle on the dried cranberries and walnuts. If you choose to use feta, add it last. For presentation, use individual plates. Garnish each plate with extra feta and a few walnuts for a pop of color. A light drizzle of maple syrup can make it look more inviting. This salad is best served warm, right after you mix it. The warm squash and dressing make each bite blissful. However, if you prefer it cool, let it sit for a bit before serving. Pair this salad with roasted chicken or a hearty grain dish. It also goes well with a light soup for a complete meal. Enjoy the flavors and textures together! {{image_4}} You can easily make this salad vegan. Just leave out the feta cheese. The salad still tastes great without it. For gluten-free options, check your Dijon mustard. Most brands are gluten-free but confirm just to be safe. You can swap nuts or seeds based on your taste. Try pecans or pumpkin seeds for a new twist. Adding seasonal vegetables also works well. Roasted Brussels sprouts or beets can add more color and flavor. Spice up the dressing for extra flavor. Add garlic powder or a pinch of cayenne pepper for heat. You can also use fresh herbs like basil or cilantro as a topping. They add freshness and a nice pop of flavor. Store any leftover salad in an airtight container. The mixed greens should go in a separate bag to keep them fresh. Refrigerate the salad right away. This helps keep the flavors and textures nice. Aim to eat leftovers within three days for the best taste. To reheat the butternut squash, use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the squash on a baking sheet and warm it for about 10 minutes. This keeps the squash tender and avoids sogginess. In the microwave, heat for one minute at a time. Stir between each minute to keep the texture nice. The fresh salad lasts about three days in the fridge. The roasted squash can stay good for up to five days if stored separately. This way, you can enjoy each part at its best. Yes, you can prepare this salad ahead. First, roast the squash and let it cool. Store it in an airtight container in the fridge. You can mix the dressing in another container. Keep the greens separate until serving. This will keep them fresh and crisp. Combine everything just before serving for the best taste. If you can’t find butternut squash, try these options: - Acorn squash - Sweet potatoes - Pumpkin - Delicata squash These veggies work well and add great flavor to your salad. To check if your squash is done, use a fork. It should easily pierce the cubes. You want them tender but not mushy. For more flavor, you can add extra spices or herbs. This adds depth to your dish and makes it even tastier. Maple roasted butternut squash salad is a tasty and healthy dish you can easily make. We covered the key ingredients, easy steps, and helpful tips for perfecting the dish. You can also explore fun variations and storage methods. I encourage you to try this salad for a delicious meal. Enjoy the mix of flavors, colors, and textures. This dish is sure to impress at gatherings or for a cozy dinner at home. Happy cooking!

Maple Roasted Butternut Squash Salad

Delight your taste buds with this Maple Roasted Butternut Squash Salad! Featuring roasted butternut squash, mixed greens, dried cranberries, and crunchy walnuts, this salad is a perfect blend of sweet and savory. Learn how to make this delicious recipe with easy steps that anyone can follow. It’s perfect for any season! Click to explore the full recipe and elevate your salad game today!
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Ingredients
  

1 medium butternut squash, peeled and cut into bite-sized cubes

2 tablespoons extra virgin olive oil

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

Sea salt and freshly cracked black pepper, to taste

4 cups of mixed greens (a blend of arugula, spinach, and kale)

1/2 cup dried cranberries, plump and sweet

1/2 cup walnuts, roughly chopped for crunch

1/4 cup feta cheese, crumbled (optional for creaminess)

2 tablespoons apple cider vinegar for tang

1 tablespoon Dijon mustard for flavor depth

Instructions
 

Preheat your oven to 400°F (200°C) while you prepare the ingredients.

    In a large mixing bowl, combine the diced butternut squash with the olive oil, maple syrup, cinnamon, sea salt, and black pepper. Toss well until the squash pieces are evenly coated in the mixture.

      Line a large baking sheet with parchment paper and spread the seasoned squash out in a single layer, making sure there’s space between the cubes for optimal roasting.

        Place the baking sheet in the oven and roast for 25–30 minutes, stirring the squash halfway through. Roast until the squash is fork-tender and caramelized, developing a beautiful golden color.

          While the squash is roasting, prepare the dressing. In a small bowl, vigorously whisk together the apple cider vinegar, Dijon mustard, a pinch of salt, and a few grinds of black pepper until well combined.

            In a large serving bowl, combine the mixed greens, the warm roasted butternut squash, dried cranberries, chopped walnuts, and crumbled feta cheese, if using.

              Drizzle the dressing over the salad and gently toss all the ingredients together, ensuring each component is nicely coated with the tangy vinaigrette.

                Serve the salad immediately while the butternut squash is still warm, or allow it to cool slightly for a more refreshing dish if preferred.

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

                    - Presentation Tips: For an attractive presentation, serve on individual plates and garnish with a sprinkle of extra feta and a few walnuts on top. A light drizzle of additional maple syrup can elevate the dish’s visual appeal. Enjoy!