Butternut Bliss Salad

This salad brings together all the best parts of autumn: the cozy sweetness of roasted butternut squash, the satisfying crunch of toasted pumpkin seeds, the tangy pop of dried cranberries, and the creamy saltiness of feta. And to top it all off, a silky-smooth maple dressing that ties it all together with just the right touch of sweetness.

Course Appetizer, Main Course, Salad, Side Dish

Recipe Type Fall

Recipe Set MHC

Therapeutic Diet Consistent Carbohydrates, Gluten Free, Low Cholesterol, Sodium Restricted, Regular Diet, Sodium Restricted

Servings (click to scale)

Calories 209kcal

Ingredients

For the Roasted Butternut Squash

16 ounce butternut squash diced
1/4 tsp ground black pepper
1/4 tsp kosher salt
2 tsp olive oil

For the Maple Cider Vinaigrette

2 tsp maple syrup
2 tsp 100% apple juice
3/4 cup balsamic vinaigrette
1/4 tsp fresh rosemary chopped

For the Salad

6 cup spring mix lettuce
1/4 cup pumpkin seeds roasted
1/4 cup dried cranberries
1/4 cup crumbled feta cheese

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Instructions

For the Roasted Butternut Squash

Preheat the oven to 425°F degrees. Line the baking sheet(s) with parchment paper. Place the diced butternut squash into a mixing bowl. Toss with the pepper, salt, and oil. Spread out the vegetables in a single layer on the baking sheets, careful not to crowd the baking sheet. Roast until fork-tender and golden brown, about 25 minutes.

For the Maple Cider Vinaigrette

Combine the maple syrup, apple juice, dressing, and rosemary in a blender. Blend on medium speed until smooth. Hold cold until ready to serve.

To assemble each Salad

In a large bowl, arrange 1-1/2 cups of spring mix into the bottom of a bowl, top with 1/2 cup of roasted butternut squash, 1 Tbsp of roasted pumpkin seeds, 1 Tbsp dried cranberries, and 1 Tbsp feta cheese crumbles.
Serve with 2 oz. maple cider vinaigrette.

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