Print

Roasted Butternut Squash Salad with Maple Dijon Vinaigrette

Course Salad
Cuisine American
Servings 4
Author The Foodie Physician

Ingredients

  • 1/2 medium butternut squash, peeled and cut into 3/4-inch cubes (about 2 1/2 cups)
  • 1 teaspoon fresh thyme leaves, chopped (or 1/4 teaspoon dried thyme)
  • 2 tablespoons (6 teaspoons) extra virgin olive oil, divided use
  • Kosher salt and black pepper
  • ¼ cup chopped pecans
  • 1 tablespoon cider vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon Dijon mustard
  • 2.5 oz (1/2 bag) baby arugula
  • 2.5 oz (1/2 bag) baby spinach
  • ¼ cup dried cranberries
US Customary - Metric

Instructions

  1. Preheat oven to 425°F.
  2. Toss the butternut squash with the thyme and 1 teaspoon olive oil on a baking sheet. Season the squash with salt and pepper and spread it out in a single later. Roast in the oven for 20 minutes, then flip the squash over and cook another 10 minutes until fork tender. Turn the oven down to 350 degrees. Spread the pecans on a baking sheet and toast in the oven until fragrant, 6-8 minutes. Remove from oven.
  3. While the squash and pecans are cooking, whisk the vinegar, maple syrup, mustard and remaining 5 teaspoons olive oil together in a small bowl. Season the vinaigrette with salt and pepper.
  4. Place the arugula and spinach in a salad bowl and toss with the dressing. Arrange the roasted squash, pecans, cranberries and goat cheese on top. Enjoy!