Roasted Butternut Squash Spinach Salad with Goat's Cheese

Name: Roasted Butternut Squash Spinach Salad with Goat's Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1 small butternut squash; olive oil; salt & pepper; 4 teaspoons lemon juice; 2 teaspoons honey; 1 teaspoon Dijon mustard; 2-3 cloves garlic; Pinch of ground cumin; pepper; 2 tablespoons olive oil; 1 (16 ounce) package of spinach; 1/4 cup (or to taste) dried cranberries; 1/4 cup (or to taste) pumpkin Seeds; goat's cheese; 10 leaves fresh basil

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Course
Salad
Cuisine
American

Roasted Butternut Squash Spinach Salad with Goat's Cheese

Nina Acevedo

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My roasted butternut squash spinach salad with goat's cheese is a healthy, delicious, and filling fall salad!

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Ingredients

Servings

1 small butternut squash
olive oil
salt & pepper to taste

Dressing:

4 teaspoons lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
2-3 cloves garlic minced
Pinch of ground cumin
pepper to taste
2 tablespoons olive oil

Other:

1 (16 ounce) package of spinach
1/4 cup (or to taste) dried cranberries
1/4 cup (or to taste) pumpkin Seeds
goat's cheese to taste
10 leaves fresh basil

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Instructions

Preheat oven to 400F, and move the rack to the top third of the oven. Line a baking sheet with tin foil for easy clean-up.
Prepare the squash by cutting the ends off, then slicing it in half lengthwise. Cut each half into 1/2" slices width-wise so you end up with half moon shapes. Cut the pieces in half again to make them more bite-sized. Place squash slices on the baking sheet and toss with about a tablespoon of olive oil and some salt and pepper.
Meanwhile, combine dressing ingredients to make the dressing (I used a jar). Refrigerate until needed.
Once the squash is cooked, let it cool while you prepare the rest of the salad. Add spinach to a large bowl and then add the dried cranberries, pumpkin seeds, goat's cheese (crumble it with your fingers), and basil (tear it into small pieces).
Toss salad with the dressing and squash and serve immediately.

Notes

This makes a large salad (four entree sizes or 6+ appetizer sizes), so the recipe is easily halved. Squash can be roasted a day ahead and refrigerated until you need to assemble the salad.