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 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: dinner, holiday recipe, lunch, Salad
Cuisine: American
Keyword: butternut squash, holiday side dish, roasted butternut squash, salad recipe, side dish, side salad
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!