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Roasted Fall Vegetable Salad

This salad features roasted squash as the main ingredient, which is caramelized and tender with a warm aroma of cinnamon and sage. It is combined with crisp greens, toasted seeds, and a tangy dressing, resulting in a dish with contrasting textures and vibrant fall flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: fall
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cut into 1-inch cubes
  • 2 teaspoons olive oil for tossing the squash
  • 1 teaspoon ground cinnamon for flavoring the squash
  • 1 teaspoon fresh sage chopped
  • 4 cups mixed greens such as arugula, spinach, and lettuce
  • 0.5 cup pumpkin seeds toasted
  • 0.25 cup dried cranberries optional for sweetness
  • 3 tablespoons balsamic vinegar for the dressing
  • 2 tablespoons honey or maple syrup
  • 3 tablespoons olive oil for the dressing
  • to taste salt and pepper to season the dressing

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cinnamon, and chopped sage until evenly coated. Spread the squash in a single layer on a baking sheet.
  2. Roast the squash in the oven for about 25-30 minutes, until the edges are golden brown and the flesh is tender when pierced with a fork.
  3. While the squash roasts, prepare the dressing by whisking together balsamic vinegar, honey, olive oil, and salt and pepper in a small bowl until well combined. Set aside.
  4. Toast the pumpkin seeds in a dry skillet over medium heat until they start to pop and turn golden, about 3-4 minutes. Remove from heat and set aside.
  5. Place the mixed greens in a large salad bowl. Add the cooled roasted squash, dried cranberries, and toasted pumpkin seeds on top.
  6. Drizzle the dressing over the salad ingredients. Gently toss everything together so the flavors meld and greens are lightly coated.
  7. Serve immediately so the greens stay crisp, and enjoy the warm caramelized squash contrasting with the fresh, crunchy greens.

Notes

Feel free to add sliced apples or toasted nuts for extra flavor and texture.