Butternut Squash Salad with Raspberries, Pecans and Feta
This Butternut Squash Salad with Raspberries, Pecans and Feta recipe is healthy and perfect for fall! It has a nice balance of sweet, salty, and earthy.
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash (peeled, seeded and cut into 1-inch cubes)
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Fresh parsley (for garnish) (chopped)
Salad
- 6 cups mixed greens
- 1 cup fresh raspberries
- ½ cup feta cheese (crumbled)
- ½ cup pecan halves
Honey-Lemon Dijon Dressing
- ½ cup olive oil
- 4 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- Whisk the dressing ingredients first and set aside.
- Preheat oven to 375 degrees F.
- Toss squash cubes with oil, Italian seasoning, salt, and black pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
- Roast, stirring once or twice, until the squash is tender, 35 to 40 minutes. Garnish with parsley.
- Arrange mixed greens in a serving bowl, top with roasted squash (you will need about 2 cups), raspberries, feta and pecans. Drizzle or toss with Honey-Lemon Dijon dressing and serve.