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
Continue After Advertisement
Ingredients
-
4 cups
cubed butternut squash
-
4 cups
mixed romaine lettuce
-
1 tablespoon
cinnamon
-
1/4 cup
low sugar craisins
-
juice of 1 fresh orange
-
2 tablespoons
extra virgin olive oil
-
1 tablespoon
maple syrup, no sugar added
Directions
-
Preheat oven to 400 degrees
-
Place cut butternut squash on a nonstick baking sheet or cover with parchment paper
-
Sprinkle squash with cinnamon
-
Roast squash 40 minutes in the oven until squash is tender
-
While squash is roasting, mix ingredients for the dressing together in a mason jar or small bowl and refrigerate
-
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
See what other Food52ers are saying.