Butternut Squash Salad

🛒 Ingredients

• Butternut Squash, diced 150 g · 63 kcal
• Mixed Salad Greens 50 g · 12 kcal
• Feta Cheese, crumbled 30 g · 80 kcal
• Pecans, chopped 15 g · 105 kcal
• Dried Cranberries 15 g · 48 kcal
• Olive Oil 15 g · 130 kcal
• Balsamic Vinegar 5 g · 4 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Toss diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
2. Roast for 20-25 minutes, or until tender and lightly caramelized. Let it cool slightly.
3. In a small bowl, whisk together the balsamic vinegar with the remaining 0.5 tablespoon of olive oil, a pinch of salt, and pepper to create the dressing.
4. In a large serving bowl, combine the mixed salad greens, roasted butternut squash, crumbled feta cheese, chopped pecans, and dried cranberries.
5. Pour the dressing over the salad and toss gently to combine. Serve immediately.