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, this recipe combines sweet, savory, and tangy flavors with a variety of textures for a satisfying seasonal dish.
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 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 the Butternut Squash: Toss the peeled and cubed butternut squash in olive oil, smoked paprika if using, salt, and pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until the squash is tender and caramelized.
- Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar (or balsamic vinegar), Dijon mustard, honey or maple syrup, salt, and black pepper until the dressing is smooth and emulsified.
- Assemble the Salad: Arrange the mixed greens in a large bowl or on a platter. Top them with the roasted butternut squash, dried cranberries or pomegranate seeds, crumbled goat cheese or feta, toasted nuts, and thinly sliced red onion.
- Dress and Toss: Drizzle the prepared vinaigrette over the salad components and gently toss to combine evenly. Serve immediately for the freshest taste and texture.
Notes
- Swap butternut squash for pumpkin or sweet potatoes if preferred.
- Add cooked quinoa or farro to the salad to turn it into a more filling main dish.
- The dressing can be made ahead of time and stored in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Method: Roasting
- Cuisine: American
