This nutritious and delicious roasted butternut squash and cranberry salad is the perfect lunch option for Australian toddlers. Rich in antioxidants, fibre, and minerals, this meal will give your toddler the energy and sustenance they need for long, active days. Serve this salad as a stand-alone meal or with some protein for a balanced lunch. With easy-to-follow instructions and simple ingredients, this salad is sure to become a staple meal in your toddler’s diet.

General Information

• Macronutrients: Carbohydate
• Calories: 170 Serves: 6 Cook Time: 30 mins

#Roasted Butternut Squash and Cranberry Salad

This fresh and healthy salad with roasted butternut squash and cranberries is sure to please the whole family! Plus it’s choking hazard-free so it’s safe for the little ones in your family.

Ingredients

• 1 butternut squashpeeledseededand cubed (600g)
• 1.5 tsp olive oil (7.5ml)
• 1/2 cup of fresh cranberries (85g)
• 2 fresh orangespeeledseededand chopped (250g)
• 2 Tbsp fresh parsleychopped (14g)
• 2 Tbsp toasted pecanschopped (14g)

Instructions

• Preheat oven to 350 degrees Fahrenheit (176 Celsius).
• Place cubed butternut squash on a large baking sheet and drizzle with olive oil.
• Place in preheated oven and roast for 20-25 minutes.
• Meanwhilecombine cranberriesoranges and parsley in a large bowl.
• When the butternut squash is finished roastingallow to cool slightly before adding to the cranberry mixture.
• Add the toasted pecans and mix until ingredients are combined.
• Serve and enjoy!

Fruits and vegetableswho knew they could be so much fun-getable