Roasted Butternut Squash and Cranberry Salad with Feta
  • 1 large butternut squash, peeled and cubed
  • 2 Tablespoons olive oil
  • sea salt
  • freshly ground pepper
  • 2 cups fresh cranberries
  • 3 Tablespoons honey
  • cinnamon
  • 2 Tablespoons apple cider vinegar
  • ¼ cup olive oil
  • 1 Tablespoons agave
  • sea salt
  • freshly ground pepper
  • 4 cups of spring greens
  • 1 cup micro greens
  • ½ cup crumbled feta
  • fresh thyme
  1. Pre-heat oven to 400 degrees F.
  2. Put cubed squash on parchment lined baking sheet and drizzle with olive oil.
  3. Sprinkle with a light layer of sea salt, freshly ground pepper and cinnamon. Toss together.
  4. Roast for 20-25 minutes on the center rack.
  5. While the butternut squash is roasting, blend apple cider vinegar, olive oil, agave and salt and pepper to taste for the vinaigrette.
  6. At the 20-25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit.
  8. Remove from oven and add 3 Tablespoons honey. Toss together.
  9. Put greens on a large platter and dress with the vinaigrette.
  10. Top with roasted butternut squash and cranberries and crumbled feta.
  11. Garnish with fresh thyme leaves.
Recipe by Sugar Plum Sisters at