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Roasted Butternut Squash Salad with Cranberries, Caramelized Pecans and Goat Cheese

Roasted Butternut Squash Salad with Cranberries, Caramelized Pecans and Goat Cheese all drizzled with the most incredible CRANBERRY VINAIGRETTE belongs on your table this Thanksgiving and Christmas and all season long!  You are probably going to want to volunteer to bring salad to Thanksgiving this year because this salad is make ahead, stress free perfection.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 servings
Course: Side Dish , Salad
Cuisine: American

Ingredients

Roasted Butternut Squash
  • 1 butternut squash (1 1/2-pounds) peeled and chopped into 1/2-3/4” cubes
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash of cayenne
Salad
  • Roasted Butternut Squash from above
  • 12 oz. Spring salad mix
  • 1/2 red onion, thinly sliced
  • 1 Granny Smith apple, chopped
  • 1 cup dried cranberries/craisins
  • 4 oz. soft crumbled goat cheese
  • 1 Recipe 5 Minute Perfect Caramelized Nuts
Cranberry Vinaigrette
  • 1/2 cup fresh cranberries
  • 1 garlic clove, peeled
  • 1 small shallot, peeled
  • 2 tablespoons sugar, more or less to taste
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 3/4 cup olive or canola oil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

Instructions

Cranberry Vinaigrette
    Cup of Yum
  1. Add cranberries, garlic clove and shallot to food processor and chop fine. Add sugar, Dijon, red wine vinegar, oil, salt and pepper and process until smooth.
  2. Refrigerate Vinaigrette while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The Vinaigrette is best if allowed to chill at least one hour in advance. Vinaigrette can a be made ahead of time and stored in the refrigerator for a couple days.
Caramelized Pecans
  1. Prepare according to directions. Can be made, cooled then stored in an airtight container for up to one week before using.
Butternut Squash
  1. Preheat the oven to 400 degrees F.
  2. Add butternut squash to a foil lined baking sheet (for easy cleanup). Add olive oil, maple syrup, salt, pepper, cayenne and toss until evenly coated. Roast for 15-20 minutes, turning once, until tender.
Assemble
  1. When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.

Notes

  • You can prepare all of the salad ingredients days in advance (except the apple) and keep them separate in airtight containers in the refrigerator (except nuts - keep at room temperature in an airtight container) until ready to serve so your salad can come together in minutes.
  • All ingredients are a guideline. Add more or less of your favorite salad fixings!