Roasted Butternut Squash Salad with Cider Vinaigrette
User Reviews
4.4
24 reviews
Good
Roasted Butternut Squash Salad with Cider Vinaigrette
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Baby kale topped with roasted butternut squash, dried cranberries, pepitas, and goat cheese is the perfect fall salad!
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Ingredients
Roasted Butternut Squash Salad
- 1 pound butternut squash peeled and cut into about 1 inch cubes
- olive oil for roasting the squash
- salt
- black pepper
- 5 ounces kale baby
- 2 ounces goat cheese crumbled
- 1/4 cup dried cranberries
- 1/4 cup Pepitas roasted and salted
Apple Cider Vinaigrette
Instructions
- Preheat oven to 400° F. and line a baking sheet with parchment paper or foil. Toss the cubed butternut squash on the prepared sheet pan with extra virgin olive oil, salt, and pepper. Roast the squash in a single layer for about 15-20 minutes or until tender, tossing it around once with a spatula. Let the squash cool while you assemble the salad.
- In a large bowl add the baby kale and top with crumbled goat cheese, dried cranberries, pepitas, and the butternut squash. Drizzle with the cider vinaigrette or serve it alongside the salad.
- Apple Cider Vinaigrette
Notes
- To prevent the salad from getting wilted or soggy don't add the vinaigrette until ready to serve or serve it alongside the salad.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
12mg
(4%)
Sodium
385mg
(16%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 12mg | 4% |
| Sodium | 385mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
24 reviews
Good
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