Foodbe
harvest butternut squash salad
👨🍳 Chefy Tip: Roast the squash on a rimmed sheet so the moisture can evaporate — if it steams instead of browns, the whole thing falls flat.
Serves
4
Prep
15 min
Cook
30 min
Difficulty
Easy
Cost
Moderate
Calories
260
Carbs
35g
Protein
5g
Fat
12g
Flavor Profile
🎃 Sweet and caramelized from the roasted squash
🥗 Fresh and crisp from mixed greens
🍒 Tart and chewy from dried cranberries
🌰 Crunchy and earthy from toasted walnuts
🍁 Sweet and tangy from the maple balsamic dressing
Ingredients
🎃 3 cups butternut squash, cubed
🥗 4 cups mixed greens
🍒 1/4 cup dried cranberries
🌰 1/4 cup walnuts, toasted
🫒 2 tbsp olive oil
🧂 Salt and pepper to taste
🍁 2 tbsp maple syrup
🍷 2 tbsp balsamic vinegar
🧄 1 clove garlic, minced
Shop ingredientsInstructions
01
Toss squash with 1 tbsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until tender and caramelized.
02
Whisk together remaining olive oil, maple syrup, balsamic vinegar, and garlic for the dressing.
03
Combine greens, roasted squash, cranberries, and walnuts. Drizzle with dressing, toss, and serve.
🧬 Food Science
Butternut squash is an excellent source of vitamin A, which supports immune function and eye health. Walnuts provide omega-3 fatty acids that promote brain health and reduce inflammation, making this salad both delicious and nutritious.
Pair It
🥂 Sparkling apple cider or a crisp white wine pairs beautifully with the maple balsamic dressing.
🍽️ Serve alongside a warm butternut squash soup or roasted root vegetables.