Honey Roasted Butternut Squash Salad
Ingredients
4
pounds
butternut squash
peeled, and cut into 1″ cubes
2
T
olive oil
2
T
honey
1 1/2
tsp.
salt
1/2
tsp.
ground black pepper
1/2
tsp.
garlic powder
1/2
tsp
ground cinnamon
1/4
cup
dried cranberries
1/4
cup
crumbled feta cheese
1
T
fresh chopped parsley
1/4
cup
roasted
chopped walnuts (optional)
Instructions
Preheat oven to 400 degrees
Mix ingredients from squash through cinnamon in a large bowl.
Arrange squash evenly on a greased baking pan.
Roast in the preheated oven 10 minutes, then turn squash for even browning. Roast additional 10-15 minutes until squash is tender and lightly browned.
Remove from oven and cool in refrigerator for one hour.
Place chilled squash in a serving bowl and sprinkle with cranberries, feta and walnuts, if desired.
Top with chopped parsley and serve.