Description
This Butternut Squash and Feta Salad combines sweet roasted squash and earthy beetroot with fresh greens, carrot, and a zesty maple orange dressing—perfect for a healthy quick meal!
Ingredients
Scale
- 3 cups butternut squash, cubed
- 1 cup beetroot, cubed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- 4 cups mixed greens
- ½ cup thinly sliced red onion
- ¼ cup dried cranberries
- ¼ cup candied walnuts
- ¼ cup crumbled Feta cheese
- 2 tbsp pumpkin seeds
- ¼ cup fresh orange juice
- ¼ cup olive oil
- 2 tbsp maple syrup
- ½ tsp salt
- ½ tsp ground pepper
Instructions
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- Combine cubed butternut squash and beetroot with olive oil, maple syrup, salt, pepper, and cinnamon in a bowl.
- Spread the mixture evenly on the prepared baking sheet and roast for 25-30 minutes until tender and golden. Allow to cool.
- In a large platter, mix together mixed greens, red onion, dried cranberries, candied walnuts, crumbled feta, and pumpkin seeds.
- Whisk together fresh orange juice, olive oil, maple syrup, salt, and pepper in a separate bowl until well combined.
- Add the cooled roasted vegetables to the salad and drizzle with the maple orange dressing. Toss gently and serve.
Notes
Feel free to substitute any nuts or seeds based on your preference.
Store any leftovers in an airtight container for up to 2 days, but enjoy the salad fresh for the best flavor.
For extra crunch, add some toasted pumpkin or sunflower seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg