Ingredients

  • 2 cups butternut squash, cubed
  • 2 cups Brussels sprouts, halved
  • 1 cup cooked beets, cubed
  • ½ cup dried cranberries
  • ½ cup walnuts, chopped
  • ½ cup crumbled feta cheese
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • ½ tsp garlic powder
  • Salt & black pepper

Dressing

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt & pepper

Instructions

  1. Heat oven to 400°F (200°C).
  2. Toss squash, Brussels sprouts, and beets with olive oil, rosemary, garlic powder, salt, and pepper.
  3. Roast 30–35 minutes, turning halfway.
  4. Add roasted vegetables to a serving platter.
  5. Top with cranberries, walnuts, and feta.
  6. Whisk dressing ingredients and drizzle over the salad.
  7. Serve warm or chilled. 🌿🥗