Description
A warm and nourishing salad featuring sweet roasted butternut squash, fresh greens, crunchy toppings, and a creamy tahini vinaigrette.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups mixed salad greens
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water (or as needed for consistency)
Instructions
- Preheat oven to 200°C (400°F).
- Toss cubed butternut squash with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper to make the vinaigrette.
- Arrange mixed greens on a serving platter.
- Top with roasted butternut squash, pumpkin seeds, dried cranberries, and feta cheese.
- Drizzle with tahini vinaigrette just before serving.
Notes
For extra crunch, toast the pumpkin seeds before adding them to the salad. You can also swap feta with goat cheese or omit it for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 10g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
Keywords: butternut squash, salad, tahini, roasted vegetables, healthy