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Roasted Squash Salad with Cranberries


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  • 3/4 c apple juice
  • 2 tbsp cider vinegar
  • 2 garlic cloves, minced
  • 5 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1 squash, about 1.4 kg.
  • 1 tbsp honey
  • 1/2 tsp salt
  • 4 c baby arugula
  • 1 c crumbled feta
  • 1/4 c unsalted raw shelled pumpkin seeds
  • 2 tbsp dried cranberries


Servings 4


Step 1

Preheat foven to 400. Line large baking sheet with foil
Boil apple juice with vinegar and garlic in a small saucepan. Boil until reduced to 1/4 c, about 10 min. Remove from heat and whisk in 3 tbsp oil and Dijon
Cut squash into 1/3" slices. Toss with remaining oil, honey and salt until coated. Spread out on prepared baking sheet. Roast until just tender and edges are starting to brown, about 15 min.
Divide arugula among plates. Top with warm squash. Drizzle with dressing. Top with feta, pepitas and cranberries.

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