Roasted squash and pepper salad

Roasted Squash and Pepper Salad

This Roasted Squash and Pepper Salad is a delightful blend of sweet and savory flavors, perfect for any season. The caramelized edges of the roasted squash and peppers add depth, while a light vinaigrette ties everything together. It’s a vibrant dish that can be served warm or cold, making it versatile for any occasion.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 red bell peppers, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 2 cups mixed salad greens
• 1/4 cup crumbled feta cheese
• 2 tablespoons balsamic vinaigrette

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed squash and sliced peppers with olive oil, salt, pepper, and thyme in a large bowl.
3. Spread the vegetables evenly on a baking sheet.
4. Roast in the oven for 25-30 minutes, or until the squash is tender and the edges are caramelized.
5. Remove from the oven and let cool slightly.
6. Arrange the mixed salad greens on a serving platter.
7. Top with the roasted squash and peppers.
8. Sprinkle with crumbled feta cheese.
9. Drizzle with balsamic vinaigrette before serving.

Additional Notes

For a vegan version, omit the feta cheese or substitute with a plant-based alternative. You can also add roasted nuts or seeds for extra crunch.

Nutritional Information

Estimated per serving: 220 calories, 12g fat, 28g carbohydrates, 5g protein.

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