Roasted Butternut Squash Salad
A warm, vibrant fall salad featuring roasted butternut squash, tangy goat cheese, toasted walnuts, cranberries, and a maple-balsamic dressing. Perfect for gatherings or cozy dinners.
6 Servings
Ingredients
For the Roasted Butternut Squash:
- 1 tablespoon olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium butternut squash peeled, seeded, and cubed
For the Maple-Balsamic Dressing:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 –2 tablespoons maple syrup to taste
- 1 clove garlic minced
- Salt and pepper to taste
For the Salad Assembly:
- 5 –6 cups mixed greens such as arugula, baby spinach, or kale
- ½ small red onion thinly sliced
- ⅓ cup dried cranberries
- ⅓ cup toasted walnuts roughly chopped
- ⅓ cup goat cheese crumbled
Instructions
Prepare the Oven and Baking Sheet
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even roasting.
Season and Roast the Squash
- In a large bowl, whisk together the olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and black pepper. Add the cubed butternut squash and toss thoroughly until evenly coated. Spread the squash in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender and slightly caramelized. Set aside to cool slightly.
Prepare the Dressing
- While the squash is roasting, prepare the dressing. In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, maple syrup (starting with one tablespoon), and minced garlic. Whisk or shake until emulsified. Season with salt and pepper to taste. Adjust sweetness with additional maple syrup if desired. Set aside or refrigerate until ready to use.
Assemble the Salad
- In a large salad bowl, combine the mixed greens, thinly sliced red onion, dried cranberries, and toasted walnuts. Gently toss to distribute the ingredients.
Add Warm Squash and Finish the Salad
- Top the salad with the warm roasted butternut squash and crumbled goat cheese. Drizzle the prepared dressing over the top and toss lightly to combine. Serve immediately while the squash is still slightly warm.
Notes
This Roasted Butternut Squash Salad is naturally gluten-free as written. However, if using store-bought Dijon mustard or balsamic vinegar, double-check labels to ensure they are certified gluten-free, as additives may vary by brand.