Butternut squash cranberry salad

Indulge in a delectable blend of roasted butternut squash, zesty cranberries, and crisp mixed greens. This flavorful salad is a culinary masterpiece.

Ingredients:

• 4 cups cubed butternut squash
• 4 cups mixed romaine lettuce
• 1 tablespoon cinnamon
• 1/4 cup low sugar craisins
• juice of 1 fresh orange
• 2 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup, no sugar added

Instructions:

1. Heat the oven to 200 °C
2. Arrange the sliced butternut squash on a nonstick baking sheet or line with parchment paper
3. Sprinkle cinnamon over the squash
4. Bake the squash in the oven for 40 minutes until it is soft
5. While the squash is cooking, combine the dressing ingredients in a mason jar or small bowl and put it in the refrigerator
6. Take the squash out of the oven and prepare the salad by placing it on a bed of lettuce, then add craisins and 1-2 tbsp of dressing per portion

Summary:

• Calories: 778 kcal
• Fat: 29 g
• Protein: 10 g
• Carbs: 140 g
• Potassium: 2769 mg
• Magnesium: 240 mg