This warm roasted squash salad is a great side dish to bring to a party or family dinner. It’s easy to prepare, full of nutrients, and packed with flavor.
Prep time: 5 minutes || Cook time: 30 minutes || Makes 6 servings
What you need:
- 6 cups mixed greens
- 4 cups butternut squash
- ½ cup pomegranate seeds
- ½ cup feta cheese
- Olive oil spray
- 2 Tbsps Pure maple syrup
- Salt and pepper
What to do:
- Preheat oven to 375F. Cut butternut squash into 1-inch cubes and toss in a bowl with maple syrup, salt, and pepper.
- Spray a baking tray with olive oil. Roast squash for 30 minutes until soft and caramelized on the bottom.
- Add greens, pomegranate seeds, and feta to a large bowl. Top with warm butternut squash and serve immediately.
For a dairy-free option, substitute walnuts or pecans for feta cheese.
NUTRITION INFO PER SERVING
Kate Lyman, MPH, CHES is owner and head coach of an online nutrition coaching business. She and her team at KLN believe in ditching restrictive diet rules and building flexible eating habits that allow you to eat the foods you enjoy while still working towards your aesthetic, performance, and health-related goals. She provides individualize and group nutrition coaching and also instructs corporate nutrition seminars. Get in touch at katelymannutrition.com or on follow along at @klnutrition.