Butternut Squash Thanksgiving Salad

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes provide similar sweetness and nutrition.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor with fewer calories.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly alternative.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often less expensive and offers similar sweetness.

Preheat the oven to 400°F (200°C).

Peel and cube the butternut squash.

Toss the squash with olive oil, salt, and black pepper.

Spread the squash on a baking sheet in a single layer.

Roast the squash for 25-30 minutes until tender and caramelized.

In a large bowl, combine mixed greens, cranberries, and red onion.

Add the roasted squash to the salad bowl.

Sprinkle feta cheese and pecans over the top.

In a small bowl, whisk together balsamic vinegar, maple syrup, lemon juice, and garlic.

Drizzle the dressing over the salad and toss gently to combine.

Garnish with thyme and pumpkin seeds before serving.

Cooking Techniques

Spice Level:

Allergens