Author Notes
A warm salad with roasted squash topped with orange cinnamon dressing, this Butternut Squash Cranberry Salad is a lovely & filling meal for a cool fall or winter day! —Megan Olson
Ingredients
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4 cups
cubed butternut squash
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4 cups
mixed romaine lettuce
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1 tablespoon
cinnamon
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1/4 cup
low sugar craisins
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juice of 1 fresh orange
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2 tablespoons
extra virgin olive oil
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1 tablespoon
maple syrup, no sugar added
Directions
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Preheat oven to 400 degrees
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Place cut butternut squash on a nonstick baking sheet or cover with parchment paper
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Sprinkle squash with cinnamon
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Roast squash 40 minutes in the oven until squash is tender
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While squash is roasting, mix ingredients for the dressing together in a mason jar or small bowl and refrigerate
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Remove squash from oven then assemble the salad by placing butternut squash on plate of lettuce, top with craisins & 1-2 tbsp of dressing per serving
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