Roasted Butternut Squash Salad

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

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Peel and dice a butternut squash into bite-sized cubes, then spread them out on the prepared baking sheet.

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Drizzle the butternut squash cubes with olive oil and season with salt, pepper, and any desired herbs or spices, such as thyme or rosemary.

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Toss the butternut squash cubes to coat them evenly in the oil and seasoning, then spread them out in a single layer on the baking sheet.

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Roast the butternut squash in the preheated oven for 25-30 minutes, or until they are tender and caramelized, flipping halfway through.

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While the butternut squash is roasting, prepare the salad ingredients. In a large mixing bowl, combine fresh baby spinach leaves with thinly sliced red onion, dried cranberries, and toasted pecans or walnuts.

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Once the butternut squash is roasted and slightly cooled, add it to the salad bowl and gently toss everything together.

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