Roasted Butternut Squash Salad with Cranberries

Serving Size
1 cup
Prep Time
10 min
Cook Time
30 min
Roasted Butternut Squash Salad with Cranberries

Nutrition Information

Calories 190
Fat 10 g
Saturated fat 1.2 g
Polyunsaturated fat 1.5 g
Monounsaturated fat 7 g
Cholesterol 0 mg
Sodium 40 mg
Carbs 26 g
Protein 3 g
Fiber 8 g
Health Benefit


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  1. Preheat oven to 400°F.
  2. Prepare squash: peel, remove seeds, and cube. Coat squash and roasting tray with olive oil spray. Bake 30 minutes and let cool 5-10 minutes.
  3. In a bowl, toss squash with cranberries, almonds, and spinach.
  4. Whisk orange juice, olive oil, honey, and Dijon in separate bowl. Mix with squash and serve.
  5. Handy Hint: Add 1 tablespoon orange zest and 1/2 cup red quinoa for bold flavor.
Jackie Gentilesco