Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Honey-Roasted Butternut Salad

A vibrant salad featuring honey-roasted butternut squash paired with tangy feta cheese, cranberries, and crunchy pumpkin seeds.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 butternut squash, peeled and cubed
  • 2 tablespoons honey
  • 1 cup cranberries (dried or fresh)
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup pumpkin seeds
  • Olive oil, to taste
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the butternut squash cubes with olive oil, honey, salt, and pepper until well coated.
  3. Spread the squash on a baking sheet in a single layer.
  4. Roast for 25-30 minutes, until tender and crispy.
  5. Remove from the oven and let cool slightly.
  6. In a large bowl, combine the roasted squash, cranberries, feta, and pumpkin seeds.
  7. Toss gently to combine.
  8. Serve warm or chilled as a side or main course.

Notes

This salad can be stored in an airtight container in the fridge for up to three days. Roasted butternut squash can be frozen separately for up to three months.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 298
  • Sugar: 12g
  • Sodium: 240mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 10mg

Keywords: butternut squash salad, honey-roasted salad, healthy salad