Butternut Squash, Cranberry and Feta Salad

READY IN: 40minsYIELD: 1 salad

INGREDIENTS

  • 1lbbutternut squash, peeled and cut into 1/2 inch chunks
  • 1tablespoonolive oil
  • 2cupskale, torn into pieces
  • 14 cupdried cranberries
  • 14 cupfeta
  • 2tablespoons balsamic and oil vinaigrette (or other favorite vinaigrette)
  • NUTRITION INFO

    Serving Size: 1 (166) g

    Servings Per Recipe:4

    Calories: 125.4

    Calories from Fat 51 g 41 %

    Total Fat 5.7 g 8 %

    Saturated Fat 1.9 g 9 %

    Cholesterol 8.3 mg 2 %

    Sodium 123.8 mg 5 %

    Total Carbohydrate17.8 g 5 %

    Dietary Fiber 3.2 g 12 %

    Sugars 3.1 g 12 %

    Protein 3.6 g 7 %

    DIRECTIONS

  • Toss butternut squash in oil and roast at 400 degrees for 20 minutes until cooked through.
  • Massage kale,  remove stems, and chop.
  • Mix squash, kale, cranberries and feta together.
  • Drizzle with vinaigrette.  Enjoy!
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