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!
Servings: 8 servings
Equipment
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
