Description
This Butternut Squash Salad features roasted butternut squash, a delightful Maple Dijon Vinaigrette, and a medley of fresh greens, dried cranberries, pecans, and goat cheese for a perfect balance of flavors and textures.
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 your oven to 400°F (200°C).
- Peel and cube the butternut squash, then toss it with 1 Tbsp olive oil, salt, and pepper.
- Spread the butternut squash onto a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and 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, pecans, and goat cheese.
- Once the squash is done, let it cool slightly before adding it to the salad components.
- Drizzle the salad with the Maple Dijon Vinaigrette and toss to combine.
- Serve immediately and enjoy!
Notes
Feel free to substitute with different nuts or add other seasonal vegetables to enhance the salad.
- 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, Maple Dijon Vinaigrette, healthy salad