Squash Salad Recipe
squash – spinach-cranberry-walnut-feta-vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and salt and pepper to taste. Set aside.
- 3
Assemble the Salad
In a large bowl, combine the roasted squash, fresh spinach, dried cranberries, chopped walnuts, and crumbled feta cheese. Drizzle with the vinaigrette and toss gently to combine.
- 4
Serve
Serve immediately as a refreshing salad or as a side dish.