Roasted Butternut Squash Salad

5 from 1 vote

This roasted butternut squash salad recipe features creamy goat cheese crumbles, zesty red onion, and tart dried cranberries, all finished with perfectly roasted squash and maple Dijon vinaigrette. It makes the perfect lunch, dinner, or side.

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Main Dish, Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 310kcal

Equipment

Vegetable peeler
baking sheet
mixing bowl
whisk

Ingredients

For the Roasted Squash

1 small butternut squash peeled, seeds removed, and cubed
2 tbsp. olive oil
¼ tsp. garlic powder
salt and pepper to taste

For the Salad

3 cups baby kale heaping cup
3 cups baby spinach heaping cup
⅓ cup goat cheese about 2 ounces, crumbles
¼ red onion thinly sliced
¼ cup dried cranberries
½ cup pecans roasted and chopped

For the Dressing

2 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tbsp. maple syrup
1 ½ tsp. Dijon mustard
salt and pepper to taste

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Peel the squash, scoop out the seeds, and cut it into cubes. If you haven’t done it before, read our article on how to peel and cut butternut squash.
Place the butternut squash cubes in a bowl and toss with olive oil until well coated. Season with garlic powder, salt, and pepper to taste and toss a bit more.
Arrange the seasoned cubes on the baking sheet so they’re not touching. Roast for 30 to 35 minutes.
While the butternut squash is roasting, whisk the apple cider vinegar, maple syrup, and dijon mustard in a small bowl. Slowly add olive oil, whisking constantly. Season to taste with salt and pepper and set aside.
The butternut squash is done when it’s fork tender and the cubes begin to turn golden brown on the edges. Once it’s done, remove it from the oven and allow it to cool.
To serve the salad, add baby kale, baby spinach, and red onion to a large salad bowl and toss with a couple tablespoons of the dressing.
Plate the salad mix and top with the roasted butternut squash, crumbled goat cheese, dried cranberries, and pecans. Drizzle with additional dressing, as desired.

Notes

If you think you’ll have leftovers, keep the extra ingredients separate. They’ll store better this way!

Nutrition