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Roasted Butternut Squash Salad with Cranberries

Festive and full of vitamins, it’s a dish to savor!

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 1 large butternut squash
  • Olive oil spray
  • 1/2 cup reduced-sugar dried cranberries
  • 1/4 cup slivered almonds
  • 1/2 cup spinach
  • 1/2 juiced orange
  • 2 tablespoons olive oil
  • 1/2 teaspoon honey (preferably dark)
  • 1 teaspoon Dijon mustard


  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 to 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.

Handy hint: Add 1 tablespoon orange zest and 1/2 cup red quinoa for bold flavor.

Nutrition Information

Serving Size (Amount Per Serving) Measurement
Calories 190
Fat 10 g
Saturated Fat 1.2 g
Monosaturated Fat 7 g
Cholesterol 0 mg
Protein 3 g
Carbs 26 g
Sodium 40 mg


Kim-Thao Nguyen