#cinnamonroasted

The sweet, savory, and nutty flavors in this Cinnamon Roasted Butternut Squash Salad go so well together. The butternut squash that has been caramelized makes the salad feel warm and cozy. This salad is great for fall or any other time of the year.

Ingredients: 1 small butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. 1 teaspoon ground cinnamon. Salt and pepper to taste. 6 cups mixed greens e.g., spinach, arugula, and lettuce. 1/2 cup dried cranberries. 1/2 cup crumbled feta cheese. 1/4 cup chopped pecans. Balsamic vinaigrette dressing.

Instructions: Start by heating the oven to 400F 200C. Add the butternut squash cubes to a large bowl. Add the olive oil, ground cinnamon, salt, and pepper. Toss the cubes around until they are well covered. Cut the butternut squash into cubes and place them in a single layer on a baking sheet. Put the squash in an oven that has already been heated and roast it for 20 to 25 minutes, or until it is soft and slightly caramelized. To make sure they roast evenly, toss them in the middle. Set up the salad while the squash roasts. Mix the mixed greens, dried cranberries, crumbled feta cheese, and chopped pecans together in a large salad bowl. After the squash is done, let it cool a bit and then add it to the salad bowl. Add enough balsamic vinaigrette dressing to taste to the salad, then gently toss everything together. If you want, you can add more pecans and cinnamon to the top of the Cinnamon Roasted Butternut Squash Salad before serving it right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

The sweet, savory, and nutty flavors in this Cinnamon Roasted Butternut Squash Salad go so well together. The butternut squash that has been caramelized makes the salad feel warm and cozy. This salad is great for fall or any other time of the year.

Ingredients: 1 small butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. 1 teaspoon ground cinnamon. Salt and pepper to taste. 6 cups mixed greens e.g., spinach, arugula, and lettuce. 1/2 cup dried cranberries. 1/2 cup crumbled feta cheese. 1/4 cup chopped pecans. Balsamic vinaigrette dressing.

Instructions: Start by heating the oven to 400F 200C. Add the butternut squash cubes to a large bowl. Add the olive oil, ground cinnamon, salt, and pepper. Toss the cubes around until they are well covered. Cut the butternut squash into cubes and place them in a single layer on a baking sheet. Put the squash in an oven that has already been heated and roast it for 20 to 25 minutes, or until it is soft and slightly caramelized. To make sure they roast evenly, toss them in the middle. Set up the salad while the squash roasts. Mix the mixed greens, dried cranberries, crumbled feta cheese, and chopped pecans together in a large salad bowl. After the squash is done, let it cool a bit and then add it to the salad bowl. Add enough balsamic vinaigrette dressing to taste to the salad, then gently toss everything together. If you want, you can add more pecans and cinnamon to the top of the Cinnamon Roasted Butternut Squash Salad before serving it right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

The sweet, savory, and nutty flavors in this Cinnamon Roasted Butternut Squash Salad go so well together. The butternut squash that has been caramelized makes the salad feel warm and cozy. This salad is great for fall or any other time of the year.

Ingredients: 1 small butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. 1 teaspoon ground cinnamon. Salt and pepper to taste. 6 cups mixed greens e.g., spinach, arugula, and lettuce. 1/2 cup dried cranberries. 1/2 cup crumbled feta cheese. 1/4 cup chopped pecans. Balsamic vinaigrette dressing.

Instructions: Start by heating the oven to 400F 200C. Add the butternut squash cubes to a large bowl. Add the olive oil, ground cinnamon, salt, and pepper. Toss the cubes around until they are well covered. Cut the butternut squash into cubes and place them in a single layer on a baking sheet. Put the squash in an oven that has already been heated and roast it for 20 to 25 minutes, or until it is soft and slightly caramelized. To make sure they roast evenly, toss them in the middle. Set up the salad while the squash roasts. Mix the mixed greens, dried cranberries, crumbled feta cheese, and chopped pecans together in a large salad bowl. After the squash is done, let it cool a bit and then add it to the salad bowl. Add enough balsamic vinaigrette dressing to taste to the salad, then gently toss everything together. If you want, you can add more pecans and cinnamon to the top of the Cinnamon Roasted Butternut Squash Salad before serving it right away.

Prep Time: 15 minutes

Cook Time: 25 minutes