This lovely fall salad features roasted butternut squash, pecans, dried cranberries and goat cheese tossed with a maple dijon vinaigrette.
With Thanksgiving around the corner, you may be looking for some lighter dishes to put on the menu for your family. This Roasted Butternut Squash Salad with Maple Dijon Vinaigrette is the perfect addition to your holiday table and may just steal the show! As I’ve mentioned in the past, I’m a big believer in the “cook once, eat twice” philosophy of cooking- I like to cook enough of an ingredient to last for two meals and then transform the leftovers into a completely different dish on another day. It’s a big time-saver and your family won’t be bored eating leftovers. Not only is this salad healthy and easy to make, it’s also a great way to use up leftover butternut squash. To learn all about the nutritional benefits of this power food, CLICK HERE.
I like to use a mixture of baby spinach and spring greens for this salad but feel free to use your favorite salad greens. And if you don’t have the time to cut up a whole butternut squash, you can take some help from the grocery store and buy a container of squash that’s already been peeled and chopped.
This salad will make you feel like you’re overindulging even though you’re not. It’s packed with fresh greens tossed in a sweet maple dijon vinaigrette and topped with sweet butternut squash, dried cranberries, toasted pecans and a sprinkling of tangy goat cheese- yum!
Roasted Butternut Squash Salad with Maple Dijon Vinaigrette
- 3 cups diced butternut squash (cut into 3/4-inch cubes)
- 1 teaspoon fresh thyme leaves, chopped (or 1/4 teaspoon dried thyme)
- 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided use
- Kosher salt and black pepper
- ¼ cup pecans, toasted
- 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 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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