Description
A warm, hearty salad with roasted butternut squash, fresh greens, tangy cheese, crunchy nuts, and a zesty balsamic dressing. Perfect for fall meals and holiday tables.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil (for roasting)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup goat cheese or feta, crumbled
- 1/3 cup dried cranberries or pomegranate seeds
- 1/3 cup toasted pecans or walnuts, chopped
- 1/4 small red onion, thinly sliced (optional)
- 1/4 cup olive oil (for dressing)
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 2 tbsp olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until the squash is tender and caramelized. Let cool slightly.
- In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until smooth.
- In a large salad bowl, combine the mixed greens, roasted squash, goat cheese, dried cranberries, toasted nuts, and red onion if using.
- Drizzle with the dressing and toss gently to coat.
- Serve immediately, slightly warm or at room temperature.
Notes
- Add cooked quinoa for extra protein and texture.
- Swap goat cheese for blue cheese or shaved Parmesan for different flavor profiles.
- Use roasted sweet potatoes instead of butternut squash if preferred.
- Drizzle with a maple balsamic glaze for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 10g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg