Cranberry-Glazed Roasted Butternut Squash Salad: A Flavorful Harvest Delight

Dive into the delightful flavors of fall with this Cranberry-Glazed Roasted Butternut Squash Salad. The sweet-tart cranberry glaze perfectly complements the tender and sweet roasted butternut squash, creating a delicious harmony that’s perfect for any holiday table or a simple weekday treat.

Recipe Overview

• Difficulty Level: Easy
• Category: Lunch/Dinner
• Cuisine: American
• Cost: $$

Why You’ll Love This Recipe

This Cranberry-Glazed Roasted Butternut Squash Salad is not only visually stunning with its vibrant colors, but it’s also packed with nutrients and flavors that will entice your palate. Ideal for fall and winter dining, the salad combines hearty ingredients perfect for those cozy, crisp days. Plus, it’s vegetarian-friendly and can be a wonderful addition to any holiday spread.

Context/Background

Roasted butternut squash salads are a staple in autumn cuisines, known for their comforting textures and rich flavors. The addition of a cranberry glaze brings a holiday flair, reminiscent of traditional Thanksgiving cranberry dishes, but with a modern, refreshing twist.

Common Mistakes to Avoid

• Overcooking the squash: Aim for tender squash, not mushy.
• Skipping the glaze: The glaze is essential for adding flavor—don’t omit it.
• Using raw cranberries: Ensure they are cooked until they burst for the best taste and texture.

Tips for Perfect Cranberry-Glazed Roasted Butternut Squash Salad

• Ensure even cubing of squash for uniform cooking.
• Let the roasted squash cool slightly before mixing to prevent wilting the greens.
• Adjust sweetness of the glaze with maple syrup to preference.

Variations and Substitutions

• Replace feta with goat cheese for a creamier texture.
• Substitute walnuts with pecans or almonds for a different nutty flavor.
• Use baby spinach or arugula instead of mixed salad greens for varied flavors.

Serving Suggestions

This salad pairs wonderfully with roasted chicken or turkey, making it an excellent side dish for a festive meal. Consider serving alongside a light herbal tea or a crisp white wine to complement the flavors.

Storage and Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For best results, keep the glaze separate and dress the salad just before serving if storing.

Make Ahead Instructions

Roast the butternut squash and prepare the cranberry glaze in advance. Store them separately and assemble the salad just before serving to maintain freshness.

Nutritional Information

• Calories: 250
• Protein: 4g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 5g
• Sugar: 12g

Dietary Notes

• Vegetarian
• Gluten-Free

The Recipe

Serves: 4

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Kitchen Equipment Needed

• Baking sheet
• Mixing bowls
• Small saucepan
• Knife
• Cutting board

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup cranberries
• 1/4 cup maple syrup
• 2 tablespoons balsamic vinegar
• 1/4 cup walnuts, toasted
• 4 cups mixed salad greens
• 1/4 cup feta cheese, crumbled

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. In a small saucepan over medium heat, combine cranberries, maple syrup, and balsamic vinegar. Simmer until cranberries have burst and the mixture thickens.
4. In a large bowl, combine roasted squash, salad greens, and walnuts. Drizzle with cranberry glaze and toss gently.
5. Top with crumbled feta cheese before serving.

Recipe Notes

• Adjust the level of sweetness in the glaze with additional maple syrup as desired.
• Add a sprinkle of cinnamon on the squash before roasting for extra warmth and depth of flavor.

Community Tips and Photos

Share your experience with this recipe! Tag us using #CranberryButternutSalad on social media.

Questions and Answers

• Can I use frozen cranberries? Yes, frozen cranberries can be used; no need to thaw before cooking.
• What can I use instead of maple syrup? Honey or agave syrup can be substituted, adjusting to taste.
• How do I keep the salad fresh if made ahead? Store components separately and assemble close to serving time.