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Roasted Butternut Squash Salad Recipe

American · Salad · 45 min total

A warm and hearty salad featuring caramelized roasted butternut squash, tangy dried cranberries, crunchy pecans, and creamy goat cheese, all tossed with a simple maple-Dijon vinaigrette.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 oz mixed salad greens (about 5 cups)
• 1/3 cup dried cranberries
• 1/3 cup pecan halves, toasted
• 1/4 cup crumbled goat cheese
• For the dressing:
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the prepared baking sheet.
3. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
4. Meanwhile, make the dressing: In a small bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
5. In a large salad bowl, combine mixed greens, dried cranberries, toasted pecans, and roasted butternut squash. Drizzle with dressing and toss gently to coat.
6. Top with crumbled goat cheese and serve immediately.

Tips

• For extra crunch, add toasted pumpkin seeds or pomegranate seeds.
• This salad can be served warm or at room temperature.
• If making ahead, keep the dressing separate and add just before serving to prevent sogginess.

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