#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:
- 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.
- In a large bowl, combine the roasted squash with spinach, feta, walnuts, pumpkin seeds, and cranberries. Toss to combine.
- In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, honey, garlic, and a pinch of salt and pepper.
- To assemble, layer the salad in a large bowl starting with the squash mixture. Drizzle with the balsamic dressing.
- Repeat with remaining ingredients ending with the feta cheese.
- Serve the salad immediately or chill in the refrigerator for up to 2 days.
- Enjoy!