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Roasted butternut squash salad ready to be tossed
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5 from 7 votes

Roasted Butternut Squash Salad

Made with fresh produce and a sweet and tangy homemade dressing, this Roasted Butternut Squash Salad is a vibrant recipe full of flavor and texture. Serve it on its own for a filling vegetarian meal, as a side to holiday dinners, and more!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: dinner, holiday recipe, lunch, Salad
Cuisine: American
Keyword: butternut squash, holiday side dish, roasted butternut squash, salad recipe, side dish, side salad
Servings: 8 servings
Author: Food Dolls

Ingredients

For the butternut squash:

  • 2 pounds butternut squash peeled and cubed
  • ¼ cup olive oil
  • 2 Tablespoons maple syrup
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the dressing:

  • 1/2 cup olive oil
  • 3 Tablespoons apple cider vinegar
  • 3 teaspoons Dijon mustard
  • 3 Tablespoons maple syrup
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the salad:

  • 3 ounces arugula
  • 8 ounces mixed greens
  • 2 large apples cubed
  • 1 cup toasted pecans
  • 1 cup dried cranberries
  • ½ cup goat cheese crumbles

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Add the butternut squash to a bowl, and drizzle the oil, maple syrup, salt, and pepper on top. Toss to combine, coating the squash.
    2 pounds butternut squash, ¼ cup olive oil, 2 Tablespoons maple syrup, ½ teaspoon salt, ½ teaspoon black pepper
  • Arrange the butternut squash in a single layer on a baking sheet.
  • Bake for 30 minutes, or until the squash is tender and fragrant, stirring twice.
  • Remove from the oven, and set aside to cool.
  • In a small bowl or sealable jar, add the ingredients for the salad dressing (olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper), and whisk until smooth.
    1/2 cup olive oil, 3 Tablespoons apple cider vinegar, 3 teaspoons Dijon mustard, 3 Tablespoons maple syrup, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon black pepper
  • In a large bowl, add the arugula, mixed greens, apples, roasted butternut squash, pecans, goat cheese, and cranberries. Pour the dressing on top.
    3 ounces arugula, 8 ounces mixed greens, 2 large apples, 1 cup toasted pecans, 1 cup dried cranberries, ½ cup goat cheese crumbles
  • Toss to combine, making sure the ingredients are well coated with the dressing.

Notes

Honeycrisp, sweet tango, fuji, or gala apples all work great in this salad!

Nutrition

Serving: 1serving | Calories: 503kcal | Carbohydrates: 46g | Protein: 11g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 7mg | Sodium: 527mg | Potassium: 950mg | Fiber: 11g | Sugar: 16g | Vitamin A: 12755IU | Vitamin C: 34mg | Calcium: 151mg | Iron: 3mg