Roasted Butternut Squash Salad
User Reviews
5
Roasted Butternut Squash Salad
Description
Roasted Butternut Squash Salad blends diced squash roasted with thyme, olive oil, salt, and pepper until tender and caramelized. The roasted squash is layered over a bed of mixed spinach and spring greens dressed with a vinaigrette made from apple cider vinegar, maple syrup, Dijon mustard, and olive oil. Toasted pecans add crunch, dried cranberries provide a tart contrast, and crumbled goat cheese gives a creamy finish. The combination results in a well-rounded dish balancing savory, sweet, and tangy notes.
The preparation involves roasting the squash until nicely browned, ensuring good texture and flavor. The vinaigrette dressing brightens the salad without overwhelming the roasted flavors. The toppings add variety in texture and flavor complexity, making the salad suitable as a side dish or light main course.
Ingredients
- 3 cups butternut squash diced, cut into ¾-inch cubes
- 1 teaspoon thyme or ¼ teaspoon dried thyme, fresh leaves, chopped
- 2 tablespoons extra virgin olive oil 2 teaspoons, divided use
- kosher salt
- black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon Dijon mustard
- 1 container spinach 50/50 mix, 5 ounces
- 1 container spring greens 50/50 mix, 5 ounces
- ¼ cup pecans toasted
- ¼ cup dried cranberries
- 1 ounce goat cheese crumbled
Instructions
- Preheat oven to 400°F.
- Toss the butternut squash with the thyme and 2 teaspoons olive oil on a baking sheet. Season the squash with salt and pepper and spread the cubes out in a single later. Roast in the oven until squash is browned and tender, about 20 minutes. Remove from oven. Alternatively, you can also roast the butternut squash in an air fryer at 375°F for 12-14 minutes.
- Meanwhile, whisk the vinegar, maple syrup, mustard and remaining 2 tablespoons olive oil together in a small bowl. Season the vinaigrette with salt and pepper.
- Place the salad greens in a large bowl and toss with the dressing. Arrange the roasted squash, pecans, cranberries and goat cheese on top. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 223kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 3mg | 1% |
| Sodium | 46mg | 2% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 11589IU | 232% |
| Vitamin C | 30mg | 33% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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