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Bring the warm, comforting flavors of fall to your table with this flavorful Roasted Butternut Squash Salad.
Spicy roasted squash dusted with garlic powder sits on a bed of healthy greens and fall flavors. Spicy red onions and creamy goat cheese pair especially well with sweet dried cranberries and earthy pecans. All of these wonderful textures and flavors are drizzled with a sweet and tart maple dijon vinaigrette.
This incredible salad has a lot going on. Even people who don’t like salad will love it.
Serve this nutritious, gluten-free salad as a main course. It’s a side dish for Thanksgiving. Or treat yourself to the best lunch you’ve eaten all month.
Why do you like this recipe?
- It’s easy to do. Butternut squash takes a little time to prepare and roast. But the rest of the salad comes together quickly.
- It’s full of flavor. There’s so much going on with this salad that both salad lovers and haters will fall in love with it.
- It’s very good for health. With kale, spinach, cranberries, and squash, this salad is packed with vitamins. Including vitamin C, beta-carotene, calcium and fiber.
- You can create outfits throughout the week. Prepare a double portion of the recipe on Monday and eat it for lunch all week long.
How to Make Roasted Butternut Squash Salad
Preparing fresh squash takes a bit of time and will require even more time to cook. But leftover salad and homemade dressing come together in minutes. Let’s see how to make this recipe.
Important ingredients
- Goat cheese crumbles. Soft goat cheese is the best choice for this salad. But if you can’t find it Feta cheese works too.
- Butternut squash. There’s nothing better than velvety butternut squash that’s been perfectly caramelized and roasted to help keep you warm on those chilly fall days.
- Shallot. This creates a zest and spice that really enhances this salad. Always use shallots. It’s not yellow or white. If you can’t find red Shallots are the best choice.
- Dried cranberries. These dried fruits may contain many hidden ingredients. Including a lot of sugar. Look for natural dried cranberries for the best flavor. We love Amrita’s sweet raisin apple juice for this recipe.
- Apple cider vinegar. This acidic ingredient is key when Dijon vinegar and sweet maple syrup come together in a salad dressing. Choose ACV with your mom for the added benefits of gut-nourishing probiotics.
Step by step instructions
1. Prepare squash. Peel and cut into cubes.
2. Season the squash.
3. Roast squash. Spread evenly on a baking sheet lined with parchment paper.
4. Make salad dressing. Mix the salad dressing ingredients together, gradually adding the oil to achieve a smooth texture.
5. Remove squash from oven. Mix greens and red onion in a large bowl.
6. Add the last ingredient. Add squash, goat cheese, cranberries, and pecans to the salad mixture. and topped with maple Dijon vinaigrette.
Recipe tips, variations, and substitutions
- Give the squash time to roast. Squash is only done when it’s fork tender and starting to brown on the edges. Leaving it this long is the key to bringing out the caramel sweetness that brings out the dish perfectly.
- Cut the squash into even pieces. Cutting the flesh of butternut squash into evenly sized squares can be difficult. But it’s worth a try. Pieces of the same size will cook more evenly for a better final product.
- add more fruit Cranberries bring a tartness to this dish. But it’s not the only fruit that works. I like to use apple or pomegranate seeds instead.
- Bringing up the crunch factor Pecans have the perfect combination of earthy sweetness. But what if you want something a little crunchier? Try using pumpkin seeds instead.
- Add lemon to add flavor. Sprinkling the greens with a little lemon juice before topping will brighten the flavor of the whole dish.
- Substitute with your favorite leafy vegetables. Kale and spinach are the main ingredients for all the different textures in this recipe. But you can substitute it with your favorite baby greens.
Provide instructions and storage in advance.
Like most salads This salad can be prepared ahead of time if needed. It’s important to keep the ingredients separate so that nothing gets wet.
Store roasted butternut squash alone in the refrigerator. Goat cheese, cranberries, pecans, and salad dressing should be kept separate until you’re ready to eat. Greens and onions can be mixed together and stored in the refrigerator.
When you’re ready to eat your salad Mix all the ingredients and top with homemade salad dressing.
If you have leftover salad You can store it in an airtight container and refrigerate for three to five days. If possible, don’t add the dressing until you’re ready to eat.
Try these other butternut squash recipes.
Can’t get enough of sweet, earthy orange squash? Here are more of my favorite butternut squash recipes.
Roasted Butternut Squash Salad
This roasted butternut squash salad recipe features creamy crumbled goat cheese. sour red onion and tart dried cranberries It’s all finished off with perfectly roasted squash and maple Dijon vinaigrette, making it the perfect lunch, dinner, or side dish.
Serving: 4
calorie: 310kilocalories
Prevent your screen from going dark.
- vegetable peeler
- baking sheet
- mixing bowl
- flick
For the Roasted Squash
- 1 Small Butternut Squash Peel the skin, remove the seeds, and cut into cubes.
- 2 tablespoon olive oil
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For salad
- 3 bowl Dear Kale pile of cups
- 3 bowl baby spinach pile of cups
- â…“ bowl Goat Cheese About 2 ounces disintegrates.
- ¼ shallots thinly sliced
- ¼ bowl dried cranberries
- ½ bowl pecans Roasted and chopped
for dressing
- 2 tablespoon olive oil
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon maple syrup
- 1 and a half teaspoon Dijon mustard
- Salt and pepper to taste
- Preheat oven to 400° F. Line a large baking sheet with parchment paper.
- Peel the squash. Scoop out the seeds and cut into cubes. If you haven’t done it before Please read our article on how to peel and cut butternut squash.
- Place butternut squash cubes in a bowl and toss with olive oil until well coated. Season with garlic powder, salt and pepper to taste and add a little more seasoning.
- Arrange the seasoned cubes on a baking sheet so they don’t touch each other. Roast for 30 to 35 minutes.
- While the butternut squash is roasting, whisk in the apple cider vinegar. maple syrup and Dijon mustard in a small bowl. Gradually add olive oil, stirring constantly. Season with salt and pepper and set aside.
- Butternut squash is done when fork-tender. and the lumpy edges begin to turn golden brown. When done, remove from oven and allow to cool.
- To serve salad Place the kale, baby spinach, and red onion in a large salad bowl. Then add 2-3 tablespoons of salad dressing.
- Add salad ingredients and top with roasted butternut squash. crumbled goat cheese Drizzle dried cranberries and pecans with additional dressing as desired.
If you think you’ll have leftovers, Separate the excess ingredients. They will store better this way!
calorie: 310kilocalories | carbohydrate: 12g | protein: 5g | fat: 28g | Saturated fat: 6g | Polyunsaturated fats: 4g | Monounsaturated fats: 17g | cholesterol: 9M.G. | sodium: 109M.G. | potassium: 213M.G. | fiber: 2g | sugar: 9g | Vitamin A: 2314IU | Vitamin C: 7M.G. | calcium: 66M.G. | iron: 1M.G.
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