Indulge in the flavors of fall with our roasted butternut squash salad recipe, a harmonious blend of hearty and wholesome ingredients. Picture tender, caramelized cubes of butternut squash, roasted to perfection, paired with crisp greens, tangy dried cranberries, crunchy nuts, and creamy goat cheese, all drizzled with a vibrant vinaigrette.
It’s a meal that nourishes your body and soul, leaving you feeling energized and content. It has vitamins, minerals, fiber, carbs, and healthy fats that we love!
Get ready to savor each flavorful bite and treat yourself to a nutritious and delicious dish that captures the essence of the season!
Roasted Butternut Squash Salad
Ingredients
For the squash
- 2 lbs Butternut Squash
- 1 tbsp Extra Virgin Olive Oil
- 1 pinch Salt
- 1 pinch Pepper
For the vinaigrette
- ¼ cup Extra Virgin Olive Oil
- 2 tbsp Maple Syrup
- 2 tbsp Apple Cider Vinegar
- 1 tsp Dijon Mustard
- ¼ tsp Garlic Powder
- ¼ tsp Salt
- ¼ tsp Fresh Cracked Pepper
For the salad
- 4 cups Spring Mix Lettuce
- ¼ cup Dried Cranberries
- ¼ cup Pecans (chopped)
- 1 oz Goat Cheese
Instructions
- Preheat oven to 400*F. peel and slice squash, cut into ½ inch cubes.
- Place squash on a lined baking sheet, drizzle with oil. Sprinkle a pinch of salt and pepper. Toss to coat.
- Roast squash for 30 minutes, stir halfway through. Side aside to cool once cooked.
- Mix all vinaigrette ingredients in a small bowl. Set aside.
- Place spring mix in a bowl (either a large one or split between 4 single serving bowls). Add squash, cranberries, pecans, and goat cheese.
- Add dressing and toss to coat. Enjoy!
