Roasted Butternut Squash and Strawberry Salad
Prep time
Cook time
Total time
Serves: 4 servings
Squash and Strawberries
  • 2 cups butternut squash, cut into ½” cubes
  • 12 strawberries, halved
  • 1 teaspoon olive oil
  • ½ tablespoon agave nectar, maple syrup or honey
  • 1 teaspoon cinnamon
  • Dash salt and pepper
Greens and Toppings
  • ¼ cup pecans, chopped
  • ½ tablespoon agave nectar, maple syrup or honey
  • 8 cups mixed greens
  • 4 tablespoon crumbled feta cheese
  1. Heat oven to 375 degrees. Place squash cubes and strawberries on a baking sheet. Drizzle with olive oil, ½ tbs maple syrup, cinnamon, salt, and pepper. Toss the mixture with your hands until the pieces are evenly coated. Roast for 30 minutes or until squash is fork tender and has crispy edges.
  2. While the squash and strawberries are roasting, prepare the Simple Balsamic Vinaigrette.
  3. Spread the pecans on a small baking sheet lined with parchment paper. Drizzle remaining ½ tablespoon of maple syrup over the pecans. Toss lightly with your fingers to coat each piece. If there’s room, pop them into the oven alongside the squash and berries. If not, roast the pecans once the squash is done. Roast the pecans for 5-6 minutes until lightly browned and toasted. Let them cool for a few minutes. Then, break them up into little pieces with your hands.
  4. Prepare each serving of the salad. Place 2 cups of mixed greens on a plate. Top greens with an equal amount of squash and strawberry mixture. Sprinkle with 1 tablespoon each of feta cheese and a quarter of the candied pecans. Drizzle salad with balsamic vinaigrette.
Nutrition Information per Serving (from
Calories: 198 Fat: 10g Carb: 26g Fiber: 7g Protein: 5g Sugar 9.6g Sodium: 245mg

Weight Watchers Points (calculated on member website)
WW: 6 Points Plus
Recipe by Destination Delish at