Description
Sweet roasted butternut squash delivers warm, caramelized bites alongside juicy apple and pear slices. Tart cranberries, crunchy pecans, and crumbled feta mingle with fresh greens, all coated in a honey-apple cider vinaigrette.
Ingredients
- 2 cups mixed salad greens
- 1 medium apple cored and diced
- 1 medium pear cored and sliced
- 1 cup roasted butternut squash cubes
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- pinch salt
- pinch black pepper
Instructions
- Preheat the oven to 200°C and spread butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 20 minutes until tender.
- While the squash roasts, gently toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently to prevent burning.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil, apple cider vinegar, honey, a pinch of salt, and a pinch of black pepper until well combined.
- In a large salad bowl, combine the mixed greens, diced apple, sliced pear, roasted squash, and dried cranberries.
- Drizzle the honey-vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Sprinkle the toasted pecans and crumbled feta cheese on top.
- Serve immediately for best texture and flavor.
Notes
- For a nut-free version, omit the pecans or substitute with pumpkin seeds.
- To make it vegan, skip the feta and use a plant-based cheese alternative.
- Roast the squash ahead of time and refrigerate to speed up assembly.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.