Sweet squash and cranberries enrich this salad, paired with greens, crunchy seeds, and zesty dressing.
# Components:
→ Vegetables
01 - 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Salad Components
05 - 4 cups mixed baby greens
06 - 1/2 cup dried cranberries
07 - 1/3 cup toasted pecans, roughly chopped
→ Cheese
08 - 1/3 cup crumbled feta cheese
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon pure maple syrup
12 - 1/2 teaspoon Dijon mustard
13 - 1/8 teaspoon sea salt
14 - Freshly ground black pepper, to taste
# Method Steps:
01 - Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and black pepper on a lined baking sheet.
02 - Spread the squash evenly and roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and tender.
03 - In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until emulsified.
04 - Arrange mixed baby greens in a large salad bowl. Add dried cranberries and toasted pecans.
05 - Let the roasted squash cool slightly, then add to the salad bowl.
06 - Drizzle the dressing evenly over the salad and toss gently to combine. Top with crumbled feta cheese before serving.
