Roasted Butternut Squash Salad
This hearty fall salad features roasted butternut squash tossed with radicchio, apples, blue cheese, pepitas, and a maple-tarragon vinaigrette. The sweetness of the squash pairs beautifully with a mild kick of cayenne and the tangy, herby dressing.
5
servings
Ingredients
Salad
- 3 lb (1.36 kg) butternut squash peeled, seeded & cut into 1" pieces
- 3 tbsp (45 ml) olive oil
- 2 tbsp (26 g) brown sugar
- 1/2 tsp (1 g) cayenne pepper
- kosher salt & freshly ground black pepper
- 2 cups (100 g) radicchio sliced, loosely packed (from about 1/2 small head)
- 1 (150 g) apple thinly sliced (such as gala)
- 1/4 cup (30 g) blue cheese crumbles
- 1/4 cup (32 g) pepitas
Maple Tarragon Vinaigrette
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) dijon mustard
- kosher salt & freshly ground black pepper
- 1 tbsp (3 g) tarragon roughly chopped, plus extra to garnish
Equipment
- Baking sheet
- Large Bowl
- Whisk
Instructions
- Preheat the oven to 400 degrees F. On a baking sheet, toss the butternut squash with the olive oil, brown sugar, cayenne pepper, 1 teaspoon salt, and a little freshly ground black pepper. Bake for 25-30 minutes, just until tender. You don't want the squash to fall apart in the salad, so take it out as soon as it can be easily pierced with a fork.
- Transfer the squash to a large bowl and mix with the radicchio to warm it through. To make the dressing, whisk together the oil, maple syrup, vinegar, and mustard. Season to taste with salt and pepper, then whisk in the tarragon.
- Add the apples and vinaigrette to the squash mixture and toss to combine. Top with the blue cheese, pepitas, and a little extra tarragon.
Notes
The butternut squash packs a nice heat; reduce cayenne for less spice. This salad keeps well in the fridge and can be served slightly warm or at room temp.
Nutrition
Calories: 325kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 481mg | Potassium: 887mg | Fiber: 6g | Sugar: 16g | Vitamin A: 15922IU | Vitamin C: 49mg | Calcium: 167mg | Iron: 2mg