Roasted Butternut Squash Salad
Butternut squash is roasted until caramelized and cozy, then tossed with greens, goat cheese, cranberries, and a maple vinaigrette. This roasted butternut squash salad is sweet, savory, and a little spiced for the perfect balance. Great warm or cold, it's a crowd-pleaser for dinners and potlucks alike.
4
servings
Ingredients
Roasted Squash
- 1 medium butternut squash peeled and cubed (about 4 cups/600g)
- 2 tbsp (30 ml) olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/2 tsp (0.5 tsp) sea salt plus more to taste
- 1/4 tsp (0.25 tsp) black pepper
Salad Base
- 5 cups (150 g) mixed greens arugula, spinach, or baby kale
- 1/4 (0.25) red onion thinly sliced
- 1/2 cup (60 g) dried cranberries
- 1/2 cup (60 g) toasted walnuts chopped
- 1/3 cup (75 g) goat cheese crumbled (or feta)
Maple Balsamic Vinaigrette
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) balsamic vinegar
- 1-2 tbsp (15-30 ml) maple syrup to taste
- 1 tsp Dijon mustard
- 1 clove garlic minced
Equipment
- Baking sheet
- Parchment paper
- Large Bowl
- Whisk
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 tbsp olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and black pepper.
- Add the cubed butternut squash and toss until evenly coated.
- Spread squash cubes out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until caramelized and tender. Let cool slightly.
- Meanwhile, make the vinaigrette: In a bowl or jar, whisk together 3 tbsp olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic until emulsified. Taste and adjust maple syrup as desired.
- In a large salad bowl, add the mixed greens, sliced red onion, dried cranberries, and toasted walnuts.
- Add the warm roasted butternut squash on top. Crumble goat cheese over everything.
- Drizzle with the maple vinaigrette and toss gently to combine. Serve immediately, warm or at room temperature.
Notes
Storage: Store roasted squash, greens, and dressing separately in the fridge for up to 4 days. Assemble just before serving for best texture.
Substitutions: Swap cheese (feta, ricotta salata, or blue cheese), nuts (pecans, almonds), or greens (butter lettuce, Little Gem). Add cooked grains or protein for a fuller meal.
Substitutions: Swap cheese (feta, ricotta salata, or blue cheese), nuts (pecans, almonds), or greens (butter lettuce, Little Gem). Add cooked grains or protein for a fuller meal.
Nutrition
Calories: 325kcal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 350mg | Potassium: 740mg | Fiber: 6g | Sugar: 15g | Vitamin A: 11460IU | Vitamin C: 37mg | Calcium: 108mg | Iron: 2.3mg