Autumn Butternut Squash Salad
This delicious butternut squash salad can be a hearty side dish or a warming lunchtime salad.
Servings: 6 servings
Calories: 153kcal
Ingredients
- 1 butternut squash peeled and chopped into 1-2 inch chucks
- 1 large onion peeled and chopped
- 1 large apple peeled and chopped in pieces roughly the same size as the squash
- 2 tablespoons oil
- salt and pepper
- 1/2 cup dried unsweetened cranberries
- 1/4 cup chopped scallions green onions
Instructions
- Preheat the oven to 350 degrees F. Toss the butternut squash, apple, onion, and oil in a large bowl, using your hands to coat the fruit/vegetables well with oil.
- Spread the fruit/vegetables on a large baking sheet, salt and pepper them liberally, and roast for 1 hour. Check the vegetables after 40 minutes and flip them as best you can to ensure they do not burn on one side.
- When they are tender and able to be pierced with a fork, remove the fruit/vegetables to a large bowl. Toss with the dried cranberries and scallions.
Nutrition
Calories: 153kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 511mg | Fiber: 4g | Sugar: 13g | Vitamin A: 13345IU | Vitamin C: 29.8mg | Calcium: 69mg | Iron: 1.1mg