Description
This Roasted Butternut Squash Salad is a delightful mix of sweet and savory flavors, perfect for any time of year. Tender roasted butternut squash, tangy goat cheese, crunchy nuts, and sweet cranberries come together on a bed of greens, all dressed in a flavorful vinaigrette.
Ingredients
Scale
Salad:
- 4 cups butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces mixed greens or arugula
- 1/2 cup crumbled goat cheese or feta
- 1/3 cup dried cranberries
- 1/4 cup chopped pecans or walnuts (toasted)
- 2 tablespoons pumpkin seeds (optional)
- 1 small apple (thinly sliced)
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat oven to 400°F.
- Roast squash: Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes until tender and caramelized, turning halfway through. Let cool slightly.
- Make dressing: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- Assemble salad: In a large bowl, combine greens, roasted squash, cranberries, apple slices, goat cheese, nuts, and pumpkin seeds if using. Drizzle with dressing before serving and toss gently to combine.
Notes
- This salad can be served warm or cold.
- Swap goat cheese for blue cheese or feta.
- Feel free to use spinach or kale as the base.
- Add quinoa or farro for a heartier version.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 12g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
