Description
A vibrant fall salad featuring roasted butternut squash, leafy greens, tangy cheese, and crunchy nuts, tossed with a light vinaigrette. Perfect as a festive side dish or hearty lunch.
Ingredients
For the Salad:
- 4 cups mixed greens (spinach, arugula, or spring mix)
- 3 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- ½ tsp smoked paprika (optional)
- Salt and black pepper, to taste
- ½ cup dried cranberries or pomegranate seeds
- ½ cup crumbled goat cheese or feta
- ⅓ cup toasted pecans or walnuts
- ¼ red onion, thinly sliced
For the Dressing:
- 3 tbsp olive oil
- 1 ½ tbsp apple cider vinegar (or balsamic vinegar)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a small bowl, whisk together olive oil, vinegar, Dijon, honey, salt, and pepper until smooth.
- Arrange mixed greens in a large bowl or platter. Top with roasted squash, cranberries, cheese, nuts, and red onion.
- Drizzle with dressing and toss gently before serving.
Toss squash cubes with olive oil, paprika, salt, and pepper. Spread on the sheet and roast 25–30 minutes, flipping halfway, until tender and caramelized.
Notes
- Swap butternut squash for pumpkin or sweet potatoes.
- Add quinoa or farro to make it a filling main dish.
- Dressing can be made ahead and stored in the fridge for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Method: Roasted + Assembled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
