5 from 12 votes
Roasted Butternut Squash, Artichoke & Goats Cheese Salad
This salad pairs roasted butternut squash and globe artichokes with tender lettuce and crumbled goat cheese. Toasted slivered almonds add crunch while a lemony honey-Dijon vinaigrette brightens the dish. The roasting emphasizes natural sweetness and tenderness, offering a balanced mix of textures and flavors that works well as a light meal or side.
Total Time
30 mins
Servings:
2
servings
Calories:
502 kcal
Course:
Salad
Cuisine:
Vegetarian
Ingredients
- 300 g butternut squash peeled and sliced into triangles or whatever shape you prefer
- 1 Artichoke cut into eighths, globe
- 60 g goat cheese crumbled
- 150 g lettuce
- 1 tablespoon almond toasted, slivered
- salt to taste
- black pepper to taste
- 2 tbs olive oil
- 1 tbs lemon freshly squeezed juice
- VINAIGRETTE:
- 2 tbs olive oil
- 1 tbs lemon freshly squeezed juice
- 3 tsp honey
- 2 tsp Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 180 celsius (350 fahrenheit).
- Add the butternut squash to a bowl with 1 tbs of the olive oil and season to taste. Toss to combine and place on a baking tray lined with baking paper and roast for 15 minutes until tender. Set aside to cool.
- Place a piece of foil large enough to encase the artichoke and place the artichoke on top. Pull up the sides of the foil to make a well and add the lemon juice and olive oil and mix gently. Season and then close the foil over and roast for 15 minutes, or until tender. set aside to cool.
- To make the dressing, combine all of the ingredients in a mini food processor and process to combine. Alternatively combine the ingredients in a glass jar and shake until combined.
- To assemble the salad place the lettuce in a bowl and top with the roasted butternut squash and artichoke before scatting with the crumbled goats cheese and slivered almonds. Add the dressing immediately before serving and toss to combine.
Cup of Yum
Notes
- If uncomfortable preparing fresh artichokes, use marinated artichoke hearts to skip roasting.
- Roasting the squash and artichokes separately allows control over each vegetable's tenderness.
Nutrition Information
Calories
502kcal
(25%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
37g
(57%)
Saturated Fat
8g
(40%)
Cholesterol
13mg
(4%)
Sodium
241mg
(10%)
Potassium
905mg
(19%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
16630IU
(333%)
Vitamin C
46.9mg
(52%)
Calcium
169mg
(17%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 502
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 37g | 57% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 13mg | 4% |
| Sodium | 241mg | 10% |
| Potassium | 905mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 16630IU | 333% |
| Vitamin C | 46.9mg | 52% |
| Calcium | 169mg | 17% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.