Cranberry-Glazed Roasted Butternut Squash Salad Delight

by
- 1 medium butternut squash, peeled and cut into 1-inch cubes - ½ cup dried cranberries - ½ cup walnuts, coarsely chopped - 2 cups fresh baby spinach or a mix of leafy greens - ¼ cup feta cheese, crumbled - 2 tablespoons extra virgin olive oil - Sea salt and freshly ground black pepper to taste - 3 tablespoons balsamic vinegar - 1 tablespoon pure maple syrup - 1 teaspoon Dijon mustard The main ingredients create a beautiful, colorful salad. Butternut squash is sweet and nutty. It pairs well with the tartness of dried cranberries. The walnuts add crunch. Fresh baby spinach or leafy greens give a nice texture. Feta cheese adds creaminess and a salty kick. For pantry staples, extra virgin olive oil coats the squash perfectly. Sea salt and black pepper enhance all flavors. Balsamic vinegar gives a tangy touch. Pure maple syrup adds natural sweetness. Dijon mustard brings depth to the glaze. You can find the full recipe to see how these ingredients come together beautifully. - Preheat the oven to 400°F (200°C). This temp helps the squash roast well. - Cut the butternut squash into 1-inch cubes. Peel it first for easy handling. - In a large bowl, toss the cubed squash with 2 tablespoons of olive oil. - Add sea salt and black pepper to taste. Mix until the squash is coated. - Spread the squash in a single layer on a parchment-lined baking sheet. - Roast it for 25-30 minutes, flipping halfway. Look for golden brown edges. - For the glaze, gather balsamic vinegar, maple syrup, and Dijon mustard. - In a small saucepan, mix these ingredients. Heat over medium heat. - Stir often and let it simmer for about 5 minutes. It should thicken slightly. - Once the squash cools slightly, combine it with dried cranberries and walnuts. - Add fresh baby spinach or leafy greens, along with crumbled feta cheese. - Drizzle the cranberry glaze over the salad. Toss gently to mix. Enjoy every bite of this delightful salad, bursting with flavor and texture! For the complete recipe, check out the [Full Recipe]. To achieve perfect caramelization, cut the butternut squash into equal pieces. This ensures even cooking. Spread the cubes in a single layer on your baking sheet. Crowding them can lead to steaming instead of roasting. A light drizzle of extra virgin olive oil helps develop a nice golden color. Sprinkle sea salt and freshly ground black pepper on top to enhance the natural sweetness of the squash. For flavor-enhancing techniques, consider adding spices. A pinch of cinnamon or nutmeg can give extra warmth. You can also toss in fresh herbs like thyme or rosemary for a fragrant twist. Each of these small additions can elevate the taste of your dish. Adjusting sweetness levels in the glaze is simple. If you prefer a less sweet taste, reduce the maple syrup. You can also replace it with honey or agave syrup for a different flavor profile. For more tang, add an extra splash of balsamic vinegar. Flavorful add-ins for the glaze can really make it special. Try adding a pinch of crushed red pepper for heat or a splash of orange juice for brightness. You can even mix in some fresh herbs like parsley or cilantro for added freshness. To make the salad visually appealing, layer the ingredients in a large bowl. Start with the greens, then add the roasted squash on top. This creates a vibrant contrast with the darker greens. Scatter the cranberries and walnuts on top for texture and color. Crumbled feta adds a nice finishing touch, both in flavor and look. For ideal serving temperature, serve the salad warm or at room temperature. This allows the flavors to meld beautifully. If you prepare it in advance, let it sit for a bit before serving. Enjoy your Cranberry-Glazed Roasted Butternut Squash Salad! For the complete recipe, check out the Full Recipe section. {{image_4}} You can easily adjust this salad to fit your needs. If you have nut allergies, skip the walnuts. Try using sunflower seeds or pumpkin seeds instead. They add crunch and flavor without the risk. For greens, you can swap baby spinach for arugula or kale. Both offer a nice bite and complement the sweetness of the squash. If you want cheese, you can use goat cheese or even a dairy-free option. These swaps keep the dish fresh and exciting. In fall, think about adding fruits like apples or pears. Their sweetness pairs well with the roasted squash. Dice them and toss them in with the salad for a fruity twist. You can also add spices like cinnamon or nutmeg. These spices bring warmth and depth to your dish. A sprinkle of these can make your salad feel cozy and festive. Making this salad vegan is simple. Just leave out the feta cheese. You can replace it with avocado for creaminess. If you need a gluten-free option, this salad is already safe. Just ensure that your balsamic vinegar is gluten-free. To reduce calories, use less olive oil or maple syrup. You can still enjoy all the flavors without the extra calories. To keep your salad fresh, place it in an airtight container. Store it in the fridge. The salad stays good for about 3 days. After that, the flavors change, and it may not taste as nice. If you want to warm the salad, use the microwave. Heat it in short bursts of 30 seconds. Stir between heats for even warmth. This salad tastes best warm but also works well cold. Enjoy it on a warm day as a refreshing dish. I do not recommend freezing this salad. The texture of the squash and greens may change. If you must freeze, store only the roasted squash. Thaw it in the fridge overnight. Reheat it gently before adding to the salad again. For the best taste, enjoy it fresh. If you follow the Full Recipe, you'll have a delightful dish that shines fresh! You can add protein to make the salad heartier. Some great options include: - Grilled chicken breast - Roasted chickpeas - Sliced turkey - Quinoa for a vegetarian option - Tofu or tempeh for a vegan touch Adding any of these will boost the protein and make it more satisfying. Yes, you can prep parts of the salad ahead of time. Here are some tips: - Roast the butternut squash and store it in the fridge. - Mix the glaze in advance. - Keep the salad greens, nuts, and cheese separate until serving. This keeps everything fresh and tasty. This salad goes well with many dishes and drinks. Here are some ideas: - A light white wine like Sauvignon Blanc - A warm crusty bread - Grilled fish or chicken - A creamy soup for a cozy meal These pairings enhance the flavors of the salad. Enjoy! In this post, we explored how to make a delicious Cranberry-Glazed Roasted Butternut Squash Salad. We covered the main ingredients, pantry staples, and easy steps for preparation and assembly. I also shared tips for perfect roasting, variations for dietary needs, and best ways to store leftovers. This salad is healthy and fun to make. Try adding your favorite ingredients or adjust the glaze. Enjoy your cooking adventure!

WANT TO SAVE THIS RECIPE?

Looking for a unique and tasty salad that brings fall flavors to your table? You’ll love this Cranberry-Glazed Roasted Butternut Squash Salad Delight! With its vibrant colors and balance of sweet and savory, it makes the perfect dish for any meal. I’ll guide you through the simple steps to create this healthy, eye-catching salad using fresh ingredients. Let’s dive in and make something delicious together!

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Ingredients

Main Ingredients

– 1 medium butternut squash, peeled and cut into 1-inch cubes

– ½ cup dried cranberries

– ½ cup walnuts, coarsely chopped

– 2 cups fresh baby spinach or a mix of leafy greens

– ¼ cup feta cheese, crumbled

Pantry Staples

– 2 tablespoons extra virgin olive oil

– Sea salt and freshly ground black pepper to taste

– 3 tablespoons balsamic vinegar

– 1 tablespoon pure maple syrup

– 1 teaspoon Dijon mustard

The main ingredients create a beautiful, colorful salad. Butternut squash is sweet and nutty. It pairs well with the tartness of dried cranberries. The walnuts add crunch. Fresh baby spinach or leafy greens give a nice texture. Feta cheese adds creaminess and a salty kick.

For pantry staples, extra virgin olive oil coats the squash perfectly. Sea salt and black pepper enhance all flavors. Balsamic vinegar gives a tangy touch. Pure maple syrup adds natural sweetness. Dijon mustard brings depth to the glaze.

You can find the full recipe to see how these ingredients come together beautifully.

Step-by-Step Instructions

Preparation

– Preheat the oven to 400°F (200°C). This temp helps the squash roast well.

– Cut the butternut squash into 1-inch cubes. Peel it first for easy handling.

Roasting the Squash

– In a large bowl, toss the cubed squash with 2 tablespoons of olive oil.

– Add sea salt and black pepper to taste. Mix until the squash is coated.

– Spread the squash in a single layer on a parchment-lined baking sheet.

– Roast it for 25-30 minutes, flipping halfway. Look for golden brown edges.

Preparing the Cranberry Glaze

– For the glaze, gather balsamic vinegar, maple syrup, and Dijon mustard.

– In a small saucepan, mix these ingredients. Heat over medium heat.

– Stir often and let it simmer for about 5 minutes. It should thicken slightly.

Assembling the Salad

– Once the squash cools slightly, combine it with dried cranberries and walnuts.

– Add fresh baby spinach or leafy greens, along with crumbled feta cheese.

– Drizzle the cranberry glaze over the salad. Toss gently to mix.

Enjoy every bite of this delightful salad, bursting with flavor and texture! For the complete recipe, check out the [Full Recipe].

Tips & Tricks

Tips for Roasting Butternut Squash

To achieve perfect caramelization, cut the butternut squash into equal pieces. This ensures even cooking. Spread the cubes in a single layer on your baking sheet. Crowding them can lead to steaming instead of roasting. A light drizzle of extra virgin olive oil helps develop a nice golden color. Sprinkle sea salt and freshly ground black pepper on top to enhance the natural sweetness of the squash.

For flavor-enhancing techniques, consider adding spices. A pinch of cinnamon or nutmeg can give extra warmth. You can also toss in fresh herbs like thyme or rosemary for a fragrant twist. Each of these small additions can elevate the taste of your dish.

Glaze Variation Suggestions

Adjusting sweetness levels in the glaze is simple. If you prefer a less sweet taste, reduce the maple syrup. You can also replace it with honey or agave syrup for a different flavor profile. For more tang, add an extra splash of balsamic vinegar.

Flavorful add-ins for the glaze can really make it special. Try adding a pinch of crushed red pepper for heat or a splash of orange juice for brightness. You can even mix in some fresh herbs like parsley or cilantro for added freshness.

Serving and Presentation Tips

To make the salad visually appealing, layer the ingredients in a large bowl. Start with the greens, then add the roasted squash on top. This creates a vibrant contrast with the darker greens. Scatter the cranberries and walnuts on top for texture and color. Crumbled feta adds a nice finishing touch, both in flavor and look.

For ideal serving temperature, serve the salad warm or at room temperature. This allows the flavors to meld beautifully. If you prepare it in advance, let it sit for a bit before serving. Enjoy your Cranberry-Glazed Roasted Butternut Squash Salad! For the complete recipe, check out the Full Recipe section.

Variations

Alternative Ingredients

You can easily adjust this salad to fit your needs. If you have nut allergies, skip the walnuts. Try using sunflower seeds or pumpkin seeds instead. They add crunch and flavor without the risk.

For greens, you can swap baby spinach for arugula or kale. Both offer a nice bite and complement the sweetness of the squash. If you want cheese, you can use goat cheese or even a dairy-free option. These swaps keep the dish fresh and exciting.

Seasonal Variations

In fall, think about adding fruits like apples or pears. Their sweetness pairs well with the roasted squash. Dice them and toss them in with the salad for a fruity twist.

You can also add spices like cinnamon or nutmeg. These spices bring warmth and depth to your dish. A sprinkle of these can make your salad feel cozy and festive.

Dietary Adjustments

Making this salad vegan is simple. Just leave out the feta cheese. You can replace it with avocado for creaminess.

If you need a gluten-free option, this salad is already safe. Just ensure that your balsamic vinegar is gluten-free.

To reduce calories, use less olive oil or maple syrup. You can still enjoy all the flavors without the extra calories.

Storage Info

Storing Leftovers

To keep your salad fresh, place it in an airtight container. Store it in the fridge. The salad stays good for about 3 days. After that, the flavors change, and it may not taste as nice.

Reheating Instructions

If you want to warm the salad, use the microwave. Heat it in short bursts of 30 seconds. Stir between heats for even warmth. This salad tastes best warm but also works well cold. Enjoy it on a warm day as a refreshing dish.

Freezing the Salad

I do not recommend freezing this salad. The texture of the squash and greens may change. If you must freeze, store only the roasted squash. Thaw it in the fridge overnight. Reheat it gently before adding to the salad again. For the best taste, enjoy it fresh. If you follow the Full Recipe, you’ll have a delightful dish that shines fresh!

FAQs

How can I make the salad more filling?

You can add protein to make the salad heartier. Some great options include:

– Grilled chicken breast

– Roasted chickpeas

– Sliced turkey

– Quinoa for a vegetarian option

– Tofu or tempeh for a vegan touch

Adding any of these will boost the protein and make it more satisfying.

Can I prepare the salad in advance?

Yes, you can prep parts of the salad ahead of time. Here are some tips:

– Roast the butternut squash and store it in the fridge.

– Mix the glaze in advance.

– Keep the salad greens, nuts, and cheese separate until serving.

This keeps everything fresh and tasty.

What pairs well with Cranberry-Glazed Roasted Butternut Squash Salad?

This salad goes well with many dishes and drinks. Here are some ideas:

– A light white wine like Sauvignon Blanc

– A warm crusty bread

– Grilled fish or chicken

– A creamy soup for a cozy meal

These pairings enhance the flavors of the salad. Enjoy!

In this post, we explored how to make a delicious Cranberry-Glazed Roasted Butternut Squash Salad. We covered the main ingredients, pantry staples, and easy steps for preparation and assembly. I also shared tips for perfect roasting, variations for dietary needs, and best ways to store leftovers.

This salad is healthy and fun to make. Try adding your favorite ingredients or adjust the glaze. Enjoy your cooking adventure!

- 1 medium butternut squash, peeled and cut into 1-inch cubes - ½ cup dried cranberries - ½ cup walnuts, coarsely chopped - 2 cups fresh baby spinach or a mix of leafy greens - ¼ cup feta cheese, crumbled - 2 tablespoons extra virgin olive oil - Sea salt and freshly ground black pepper to taste - 3 tablespoons balsamic vinegar - 1 tablespoon pure maple syrup - 1 teaspoon Dijon mustard The main ingredients create a beautiful, colorful salad. Butternut squash is sweet and nutty. It pairs well with the tartness of dried cranberries. The walnuts add crunch. Fresh baby spinach or leafy greens give a nice texture. Feta cheese adds creaminess and a salty kick. For pantry staples, extra virgin olive oil coats the squash perfectly. Sea salt and black pepper enhance all flavors. Balsamic vinegar gives a tangy touch. Pure maple syrup adds natural sweetness. Dijon mustard brings depth to the glaze. You can find the full recipe to see how these ingredients come together beautifully. - Preheat the oven to 400°F (200°C). This temp helps the squash roast well. - Cut the butternut squash into 1-inch cubes. Peel it first for easy handling. - In a large bowl, toss the cubed squash with 2 tablespoons of olive oil. - Add sea salt and black pepper to taste. Mix until the squash is coated. - Spread the squash in a single layer on a parchment-lined baking sheet. - Roast it for 25-30 minutes, flipping halfway. Look for golden brown edges. - For the glaze, gather balsamic vinegar, maple syrup, and Dijon mustard. - In a small saucepan, mix these ingredients. Heat over medium heat. - Stir often and let it simmer for about 5 minutes. It should thicken slightly. - Once the squash cools slightly, combine it with dried cranberries and walnuts. - Add fresh baby spinach or leafy greens, along with crumbled feta cheese. - Drizzle the cranberry glaze over the salad. Toss gently to mix. Enjoy every bite of this delightful salad, bursting with flavor and texture! For the complete recipe, check out the [Full Recipe]. To achieve perfect caramelization, cut the butternut squash into equal pieces. This ensures even cooking. Spread the cubes in a single layer on your baking sheet. Crowding them can lead to steaming instead of roasting. A light drizzle of extra virgin olive oil helps develop a nice golden color. Sprinkle sea salt and freshly ground black pepper on top to enhance the natural sweetness of the squash. For flavor-enhancing techniques, consider adding spices. A pinch of cinnamon or nutmeg can give extra warmth. You can also toss in fresh herbs like thyme or rosemary for a fragrant twist. Each of these small additions can elevate the taste of your dish. Adjusting sweetness levels in the glaze is simple. If you prefer a less sweet taste, reduce the maple syrup. You can also replace it with honey or agave syrup for a different flavor profile. For more tang, add an extra splash of balsamic vinegar. Flavorful add-ins for the glaze can really make it special. Try adding a pinch of crushed red pepper for heat or a splash of orange juice for brightness. You can even mix in some fresh herbs like parsley or cilantro for added freshness. To make the salad visually appealing, layer the ingredients in a large bowl. Start with the greens, then add the roasted squash on top. This creates a vibrant contrast with the darker greens. Scatter the cranberries and walnuts on top for texture and color. Crumbled feta adds a nice finishing touch, both in flavor and look. For ideal serving temperature, serve the salad warm or at room temperature. This allows the flavors to meld beautifully. If you prepare it in advance, let it sit for a bit before serving. Enjoy your Cranberry-Glazed Roasted Butternut Squash Salad! For the complete recipe, check out the Full Recipe section. {{image_4}} You can easily adjust this salad to fit your needs. If you have nut allergies, skip the walnuts. Try using sunflower seeds or pumpkin seeds instead. They add crunch and flavor without the risk. For greens, you can swap baby spinach for arugula or kale. Both offer a nice bite and complement the sweetness of the squash. If you want cheese, you can use goat cheese or even a dairy-free option. These swaps keep the dish fresh and exciting. In fall, think about adding fruits like apples or pears. Their sweetness pairs well with the roasted squash. Dice them and toss them in with the salad for a fruity twist. You can also add spices like cinnamon or nutmeg. These spices bring warmth and depth to your dish. A sprinkle of these can make your salad feel cozy and festive. Making this salad vegan is simple. Just leave out the feta cheese. You can replace it with avocado for creaminess. If you need a gluten-free option, this salad is already safe. Just ensure that your balsamic vinegar is gluten-free. To reduce calories, use less olive oil or maple syrup. You can still enjoy all the flavors without the extra calories. To keep your salad fresh, place it in an airtight container. Store it in the fridge. The salad stays good for about 3 days. After that, the flavors change, and it may not taste as nice. If you want to warm the salad, use the microwave. Heat it in short bursts of 30 seconds. Stir between heats for even warmth. This salad tastes best warm but also works well cold. Enjoy it on a warm day as a refreshing dish. I do not recommend freezing this salad. The texture of the squash and greens may change. If you must freeze, store only the roasted squash. Thaw it in the fridge overnight. Reheat it gently before adding to the salad again. For the best taste, enjoy it fresh. If you follow the Full Recipe, you'll have a delightful dish that shines fresh! You can add protein to make the salad heartier. Some great options include: - Grilled chicken breast - Roasted chickpeas - Sliced turkey - Quinoa for a vegetarian option - Tofu or tempeh for a vegan touch Adding any of these will boost the protein and make it more satisfying. Yes, you can prep parts of the salad ahead of time. Here are some tips: - Roast the butternut squash and store it in the fridge. - Mix the glaze in advance. - Keep the salad greens, nuts, and cheese separate until serving. This keeps everything fresh and tasty. This salad goes well with many dishes and drinks. Here are some ideas: - A light white wine like Sauvignon Blanc - A warm crusty bread - Grilled fish or chicken - A creamy soup for a cozy meal These pairings enhance the flavors of the salad. Enjoy! In this post, we explored how to make a delicious Cranberry-Glazed Roasted Butternut Squash Salad. We covered the main ingredients, pantry staples, and easy steps for preparation and assembly. I also shared tips for perfect roasting, variations for dietary needs, and best ways to store leftovers. This salad is healthy and fun to make. Try adding your favorite ingredients or adjust the glaze. Enjoy your cooking adventure!

Cranberry-Glazed Roasted Butternut Squash Salad

Elevate your autumn dining experience with this delicious cranberry-glazed roasted butternut squash salad! Featuring tender butternut squash, sweet dried cranberries, crunchy walnuts, and creamy feta, this vibrant salad is perfect for any gathering. Learn how to make this delightful dish in just 45 minutes and impress your friends and family. Click through for the full recipe and enjoy a taste of fall!
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Ingredients
  

1 medium butternut squash, peeled and cut into 1-inch cubes

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper to taste

½ cup dried cranberries

½ cup walnuts, coarsely chopped

2 cups fresh baby spinach or a mix of leafy greens

¼ cup feta cheese, crumbled

3 tablespoons balsamic vinegar

1 tablespoon pure maple syrup

1 teaspoon Dijon mustard

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to create the perfect environment for roasting.

    Prepare the Squash: In a large mixing bowl, add the cubed butternut squash. Drizzle the extra virgin olive oil over the squash, then sprinkle with sea salt and freshly ground black pepper. Toss gently until the squash is evenly coated with the oil and seasoning.

      Roast the Squash: Spread the seasoned butternut squash cubes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 25-30 minutes, flipping the cubes halfway through, until they are tender and caramelized—golden brown edges are ideal for flavor!

        Make the Cranberry Glaze: While the squash is roasting, prepare the cranberry glaze. In a small saucepan, combine balsamic vinegar, pure maple syrup, and Dijon mustard. Heat over medium heat, stirring frequently, and let it simmer for about 5 minutes until the glaze is slightly thickened and aromatic.

          Cool the Squash: Once the butternut squash is done roasting, remove it from the oven and allow it to cool slightly for about 5 minutes. This gentle cooling helps the flavors meld.

            Assemble the Salad: In a large salad bowl, combine the warm roasted butternut squash, dried cranberries, chopped walnuts, fresh baby spinach or leafy greens, and crumbled feta cheese.

              Dress the Salad: Drizzle the cranberry glaze over the salad and toss gently to combine, ensuring every component is beautifully coated with the glaze.

                Serving Suggestions: Serve the salad warm or at room temperature, allowing the flavors to shine. For added visual appeal, consider garnishing with extra walnuts or a sprinkle of feta on top.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    WANT TO SAVE THIS RECIPE?