How to Make a Perfect Roasted Butternut Squash Salad
Learn how to make a perfect roasted butternut squash salad with simple steps. Packed with flavor, this recipe is ideal for a healthy and delicious meal.
Ingredients
Ingredients
For the Salad:
- 1 medium butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional
- 6 cups mixed greens arugula, spinach, or kale
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 1/4 cup crumbled goat cheese or feta optional
- 1/4 cup pomegranate seeds optional for garnish
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Directions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and smoked paprika if using. Toss to coat evenly.
- Roast the Squash: Spread the squash in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized on the edges. Let it cool slightly.
- Prepare the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
- Assemble the Salad: In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, and toasted pecans. Gently toss with the dressing until evenly coated.
- Add Final Touches: Top with crumbled goat cheese or feta if desired. Garnish with pomegranate seeds for added color and sweetness.
- Serve and Enjoy: Serve immediately as a main dish or side. This salad pairs well with grilled chicken, salmon, or crusty bread.
Notes
Enjoy the perfect blend of flavors and textures in this vibrant roasted butternut squash salad!