The Taste of Fall

This delicious, diabetic-friendly salad features one of fall’s best ingredients in two ways: roasted butternut squash and its seeds. Topped with dried cranberries and a savory balsamic drizzle, it’s an earthy, wholesome meal in itself.

Can be made with any microgreens, but works especially well with Oxbow mixes that include hearty sunflower greens.


What you’ll Need


Active Prep: 25 min

Overall: 50 min

Servings: 4

Serving Size: 2-1/2 c

Preheat: 425F




Step 1

Preheat oven to 425 degrees F. Line a 15×10-inch baking pan with foil. Cut squash in half lengthwise; remove and reserve seeds. Peel squash and trim ends. Cut squash into 1/2-inch slices; place in the prepared pan. Brush with 1 Tbsp. of the oil and sprinkle with 1/8 tsp. of the salt. Roast 20 minutes.

Step 2

Meanwhile, remove and discard large pieces of squash strings from seeds. In a medium bowl combine seeds and enough cold water to cover. Using your fingers, separate strings from seeds; discard strings. Rinse and drain seeds; pat dry on paper towels. In a small bowl toss seeds with the remaining 1 Tbsp. oil and 1/8 tsp. salt.

Step 3

Sprinkle squash with seeds. Roast 5 minutes more or just until squash is tender. Cool slightly.

Step 4

To prepare the balsamic drizzle: in a small saucepan bring vinegar to boiling; reduce heat. Boil gently, uncovered, 5 to 8 minutes or until reduced to 1/4 cup (it will reduce quickly at the end, so watch carefully). Remove from heat; whisk in honey. Cool slightly.

Step 5

Rinse and dry microgreens. In a salad bowl combine greens, red onion, and squash slices. Spoon balsamic drizzle over mixture and sprinkle with cheese, cranberries, almonds, and squash seeds.