Description

This Butternut Squash Salad is a vibrant and healthy dish perfect for any season. Roasted butternut squash mixes beautifully with a tangy Maple Dijon Vinaigrette and is complemented by crunchy pecans, sweet cranberries, and creamy goat cheese.

Ingredients

Scale

2 lbs. butternut squash
1 Tbsp olive oil
1 pinch salt
1 pinch pepper
1/4 cup olive oil
2 Tbsp maple syrup
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly cracked black pepper
4 cups spring mix
1/4 cup dried cranberries
1/4 cup chopped pecans
1 oz. goat cheese

Instructions

Preheat the oven to 400°F (200°C).
Peel and chop the butternut squash into cubes, then toss with 1 Tbsp olive oil, salt, and pepper.
Spread the squash on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
While the squash is roasting, prepare the Maple Dijon Vinaigrette by whisking together 1/4 cup olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper in a bowl.
In a large bowl, combine the spring mix, dried cranberries, and chopped pecans.
Once the squash is roasted, allow it to cool slightly, then add it to the salad mix.
Drizzle the Maple Dijon Vinaigrette over the salad and toss gently to combine.
Finally, sprinkle goat cheese on top before serving.

Notes

You can substitute the goat cheese with feta for a different flavor. Adjust the amount of maple syrup based on your sweetness preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad, Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360 kcal
Sugar: 15 g
Sodium: 330 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 7 g
Protein: 7 g
Cholesterol: 7 mg

Keywords: Butternut Squash Salad, roasted butternut squash, salad recipe, healthy salad, Maple Dijon Vinaigrette, fall salad