Roasted Butternut Squash, Cranberry and Feta Salad
This salad is a delightful, healthy salad perfect for the fall season and beyond. It's a great addition to your holiday dinner or a versatile option for any meal. With its nutty, sweet, and tangy flavors, it's sure to become one of your favorite recipes.
Servings: 6
Calories: 161kcal
Ingredients
- 4 cups butternut squash peeled and diced
- 2 tablespoons of olive oil
- Coarse sea salt
- Freshly ground black pepper
- ¾ cup dried cranberries
- ½ teaspoon lemon zest
- ¼ cup feta cheese crumbled
- ¼ cup pumpkin seeds toasted
Instructions
- Preheat the oven to 375˚F and line a sheet pan with parchment paper.
- Place butternut squash on the prepared baking sheet, drizzle with olive oil, and toss to coat evenly.
- Sprinkle with sea salt and black pepper, then spread in a single layer on the sheet.
- Roast for approximately 8 minutes until the squash is tender.
- Remove from the oven and immediately add dried cranberries, gently mixing with a spatula.
- Zest the lemon over the sheet and let it rest for a few minutes.
- Add crumbled feta cheese and toasted pumpkin seeds.
- Serve warm, room temperature, or cold, according to your preference
Nutrition
Calories: 161kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 76mg | Potassium: 362mg | Fiber: 3g | Sugar: 13g | Vitamin A: 9948IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 1mg