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Salad topped with butternut squash, dried cranberries, and spiced walnuts

Autumn-Inspired Salad

Michele Pesula Kuegler
Prep Time 10 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Servings 2


  • 1 butternut squash peeled & cubed
  • olive oil
  • salt & pepper
  • 1 shallot diced
  • 3 cups mixed greens
  • 1/4 cup dried cranberries
  • 1/3 cup pumpkin spiced walnuts


  • Preheat oven to 400°F.
  • Place butternut squash on a rimmed baking sheet. Toss with a small amount of olive oil.
  • Spread into a single layer and sprinkle with salt and pepper.
  • Bake for 20-25 minutes, tossing occasionally, until fork tender.
  • While squash bakes, heat 1/2 tablespoon of olive oil in a frying pan over medium heat.
  • Add shallots and sauté until translucent, about 5 minutes.
  • Remove from heat.
  • Divide mixed greens between two dinner plates.
  • Top each salad with 3/4 cup squash. (You will have leftovers.)
  • Divide shallot, cranberries, and walnuts between both plates.
  • Top with desired salad dressing.
Keyword entree salad