Description
A vibrant fall salad featuring roasted butternut squash cubes seasoned with smoked paprika, paired with mixed leafy greens, tangy goat cheese, crunchy toasted nuts, and dried cranberries or pomegranate seeds. Tossed in a light, tangy apple cider vinaigrette, this salad is perfect as a festive side dish or a hearty, healthy lunch option that highlights seasonal flavors.
Ingredients
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
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 and Prepare Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Roast Butternut Squash: Toss the butternut squash cubes with 2 tablespoons olive oil, smoked paprika if using, salt, and pepper until evenly coated. Spread the squash in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through to ensure even caramelization and tenderness.
- Make the Dressing: While the squash roasts, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until the dressing is smooth and emulsified.
- Assemble the Salad: Arrange the mixed greens in a large bowl or platter. Top with the warm roasted squash, dried cranberries or pomegranate seeds, crumbled goat cheese or feta, toasted nuts, and thinly sliced red onion.
- Dress and Toss: Drizzle the prepared dressing over the salad, then gently toss everything together to combine and evenly coat the ingredients before serving.
Notes
- Substitute butternut squash with pumpkin or sweet potatoes for a variation in flavor and texture.
- Add cooked quinoa or farro to the salad to make it a more substantial, filling main dish.
- The dressing can be prepared ahead of time and stored in the refrigerator for up to one week for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
