My Roasted Butternut Squash Salad is a tasty salad that features fresh greens tossed with sweet butternut squash, dried cranberries, and toasted pecans. It's all coated with a sweet maple dijon vinaigrette and topped with creamy goat cheese. Yum! It has a delicious blend of colors, flavors and textures and is the kind of dish that will make anyone a salad lover! It's also a welcome change in the midst of holiday season, which is typically a time of overindulgence.
This salad also makes a nice addition to your holiday menu. Although salad may not be the first thing you think of when planning a holiday dinner, it's always a good idea to include some lighter fare to balance out the heavier dishes.
The star of this dish is butternut squash, one of my favorite fall ingredients. It's so versatile! I use it in so many dishes including soup, flatbread, pasta, and chili. It's also a nutritional superstar and is packed with vitamins, minerals and fiber. Want to learn more? Read this post on the nutritional benefits of butternut squash.
- Butternut squash- you can buy a whole squash and peel and chop it yourself or take some help from the grocery store and buy a container of peeled, chopped squash
- Thyme- to season the squash; you can use fresh or dried
- Olive Oil- coats the squash as it roasts in the oven
- Salad Greens- I like to use a 50:50 mixture of baby spinach and spring greens but you can use whatever type of greens you like
- Dried Cranberries- add a pop of sweetness and color
- Pecans- add a delightful crunch
- Goat Cheese- adds a creamy texture and tangy flavor that complements the sweet butternut squash and dried cranberries
- MAPLE DIJON VINAIGRETTE:
- Olive Oil- the base of the vinaigrette
- Apple Cider Vinegar- adds acidity with a hint of apple flavor
- Dijon Mustard- an emulsifying agent that holds the vinaigrette together and adds flavor
- Maple Syrup- sweetens the vinaigrette and adds richness
How To Make Roasted Butternut Squash Salad
- Toss the butternut squash with olive oil and thyme and spread it out on a sheet pan. Be sure to arrange the squash in a single layer so that it browns nicely in the oven.
- Roast the squash in the oven at 400°F until tender.
- While the squash is roasting, make the Maple Dijon Vinaigrette. Whisk apple cider vinegar, Dijon mustard, maple syrup and olive oil together in a small bowl. Alternatively, place them in a mason jar, close the lid, and shake until combined. Season the vinaigrette with a pinch of salt and pepper.
- Place the salad greens, roasted butternut squash, dried cranberries, and pecans in a large salad bowl. Add the Maple Dijon Vinaigrette and toss to combine. Crumble goat cheese on top.
Roasted Butternut Squash Salad
- 3 cups diced butternut squash (cut into ¾-inch cubes)
- 1 teaspoon fresh thyme leaves, chopped (or ¼ teaspoon dried thyme)
- 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided use
- Kosher salt and black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon Dijon mustard
- 1 container (5 ounces) 50/50 mix salad greens (spinach and spring greens)
- ¼ cup pecans, toasted
- ¼ cup dried cranberries
- 1 ounce goat cheese, crumbled
- 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 30 minutes. Remove from oven.
- 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!
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