Description
A cozy autumn salad featuring caramelized roasted butternut squash, fresh greens, crunchy nuts, and tangy cheese, all tossed in a warm maple-apple cider vinaigrette. This vibrant, nutritious salad is perfect for a light lunch or a flavorful side dish during the fall season.
Ingredients
Salad
- 4 cups arugula or mixed greens
- 3 cups butternut squash, cubed
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup dried cranberries
- ⅓ cup pecans or walnuts
- ½ cup crumbled goat cheese or feta
Dressing
- 3 tbsp olive oil
- 1½ tbsp maple syrup
- 1 tbsp apple cider vinegar
- ½ tsp Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare and Roast Squash: Toss the cubed butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread the squash in a single layer on a baking sheet and roast for 25 minutes, or until tender and caramelized, stirring halfway through for even cooking.
- Assemble Salad: Place 4 cups of arugula or mixed greens into a large salad bowl. Top with the warm roasted butternut squash, dried cranberries, pecans or walnuts, and crumbled goat cheese or feta.
- Make Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 1½ tablespoons maple syrup, 1 tablespoon apple cider vinegar, and ½ teaspoon Dijon mustard until well combined.
- Dress and Toss: Drizzle the warm dressing over the salad and toss lightly to combine, ensuring the greens and toppings are evenly coated with the vinaigrette.
Notes
- You can roast the butternut squash up to 2 days in advance and refrigerate it until ready to use.
- Add grilled chicken or cooked quinoa to the salad to turn it into a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
