Roasted Butternut Squash 7-Layer Autumn Harvest Salad

#RoastedButternutSquash #7LayerAutumnHarvestSalad #AutumnHarvest #AutumnFlavours #HarvestSalad #HarvestSeason #HealthyEating

Recipe: Roasted Butternut Squash 7-Layer Autumn Harvest Salad

This Roasted Butternut Squash 7-Layer Autumn Harvest Salad is a delicious and nutritious dish to celebrate the fall season. It combines roasted butternut squash with ingredients like spinach, feta cheese, and pumpkin seeds, all topped with a flavorful balsamic dressing. The result is a hearty salad that is sure to satisfy any palate.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups baby spinach leaves
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup chopped walnuts
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 clove garlic, minced

Directions:

  1. Preheat oven to 400°F. Place cubed butternut squash on a baking sheet and toss with 1 tablespoon of olive oil, cumin, salt, and pepper. Roast for 20-25 minutes, stirring once halfway through.
  2. In a large bowl, combine the roasted squash with spinach, feta, walnuts, pumpkin seeds, and cranberries. Toss to combine.
  3. In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, honey, garlic, and a pinch of salt and pepper.
  4. To assemble, layer the salad in a large bowl starting with the squash mixture. Drizzle with the balsamic dressing.
  5. Repeat with remaining ingredients ending with the feta cheese.
  6. Serve the salad immediately or chill in the refrigerator for up to 2 days.
  7. Enjoy!