Roasted Squash, Almonds & Cranberry Salad

Savor seasonal ingredients with this nutritious salad. A great addition to any feast, it’s a fabulous combination of fall classics like squash and cranberries. While sure to be a hit at any Thanksgiving table – don’t limit it to the holidays – it’s a great anytime fall salad, too.

1 butternut squash, diced into ½ -inch cubes
2 tsp olive oil (for roasting squash)
6 cups mesclun greens
1 cup dried cranberries
1 cup cup almonds
Salt and pepper, to taste

½ cup lemon juice
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste


  1. Preheat oven to 400F; spread diced squash over a baking sheet and coat with olive oil, salt and pepper. Roast for approximately 30 minutes, turning once during cooking process.
  2. Place mesclun greens in large bowl, then toss in roasted squash, cranberries, and almonds. Set salad aside.
  3. In a small bowl, whisk together the lemon juice, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over salad and toss until all ingredients are incorporated.

Recipe and image from Averie Cooks.