Bright roasted butternut, tart cranberries, crunchy walnuts and creamy feta mingle with peppery greens in this easy, seasonal salad. A maple-balsamic dressing ties sweet and savory together for a satisfying side or light main. Quick roast, simple toss — dinner-ready in under 30 minutes. Perfect for fall gatherings or meal-prep.
Equipment
- Baking sheet
- Mixing bowls (large and small)
- Measuring cups and spoons
- Chef’s knife and cutting board
- Whisk or fork
- Spatula or tongs
- Oven
- Salad bowl
- Spoon for drizzling
Ingredients
- 8 cups mixed greens (such as spinach, arugula, and kale)
- 1 cup roasted butternut squash cubes
- 1/2 cup dried cranberries
- 1/4 cup toasted walnuts
- 2 tablespoons crumbled feta cheese (lactose-free for Low FODMAP)
- 3 tablespoons garlic-infused olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Cut the butternut squash into cubes and toss them with a drizzle of olive oil
- Season the cubes with salt and pepper.
- Roast for 20-25 minutes, until tender and lightly caramelized.
- In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, toasted walnuts, and crumbled feta.
- In a small bowl, whisk together the olive oil, balsamic vinegar, and maple syrup.
- Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately.
Low FODMAP Portion
You should be able to eat safely 1/4 recipe yield as it contains a few high FODMAP ingredients.
Let’s break it all down.
Butternut squash contains fructose and fructant and its low FODMAP portion is 1/3 cup (63g). The recipe asks for 1 cup, which is 3 low FODMAP portions.
The low FDOMAP portion of dried cranberries is 2 tbsp (22g) and it contains fructant. The recipe asks for 8 tbsp (1/2 cup) so 1/4 of that amount is a low FODMAP portion.
The low FDOMAP portion of walnuts is 15 halves (30 g) as it contains GOS. The recipe asks for 1/2 cup, which is approximately 75 g. So slightly less than a half of the required amount is a low FODMAP portion.
Mixed greens are Ok in general but it depends on their actual ingredients.
Arugula, English spinach have no FODMAPs. But the others do and here are the low FODMAP doses:
- baby spinach as an subs to English spinach: 1.5 cups (75g), contains fructant
- romaine lettuce: 2 cups (75g), contains fructose
Do not go over these amount and you will have a perfect low FODMAP salad.
But if you are especially sensitive to fructant, cut down on the ingredients that have it.
What You Need To Know
Use lactose-free feta to keep the salad easier on lactose-sensitive guests.
Roast squash until lightly caramelized for best flavor; toss cubes halfway through cooking for even browning.
Toast walnuts in a dry pan a few minutes until fragrant—watch closely to prevent burning.
Maple syrup balances the dressing; adjust quantity to taste if you prefer more or less sweetness.
Serve immediately to keep greens crisp; store dressing separately if making ahead to avoid wilting.
Leftovers: keep refrigerated and enjoy within 24 hours; reheat squash slightly before tossing for best texture.
Final Words
This roasted butternut, cranberry and walnut salad balances sweet, savory and crunchy textures for an effortless seasonal dish. Roast the squash until caramelized, use garlic-infused oil for flavor without high-FODMAP garlic, and pick lactose-free feta to accommodate sensitivities. Serve immediately so greens stay crisp; leftovers keep well refrigerated for a day and taste great with warmed grain or protein. Adjust maple and vinegar for your preferred tanginess, and toast nuts just until fragrant to avoid bitterness. Whether as a holiday side or quick weeknight meal, it’s a versatile, crowd-pleasing salad worth repeating. Pair it with warm quinoa or grilled chicken.