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The Ultimate Roasted Butternut Squash Salad Recipe

Roasted Butternut Squash Salad
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A warm autumn salad featuring caramelized roasted butternut squash, crisp greens, crunchy nuts, and tangy cheese, tossed in a maple-balsamic vinaigrette.

  • Author: ranime
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Ingredients

Scale

  • 1/2 teaspoon black pepper

    • 32 ounces butternut squash (peeled and cubed)

    • 1 large red onion (sliced)

    • 4 tablespoons extra virgin olive oil

    • 6 ounces arugula (washed and dried)

    • 1 medium apple (thinly sliced)

    • 4 ounces blueberries

    • 4 ounces crumbled blue cheese

    • 2 cloves garlic (minced)

    • 1 large lemon (juiced)

    • 2 tablespoons maple syrup

    • 3 ounces dried cranberries

    • 1 teaspoon salt

    • 1/2 teaspoon black pepper

    Instructions

    1. Roast squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, pepper, and cinnamon. Spread on baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway.
    2. Make dressing: Whisk together all dressing ingredients until emulsified.
    3. Toast nuts: In a dry skillet over medium heat, toast nuts for 3-4 minutes until fragrant.
    4. Assemble: In a large bowl, combine greens, roasted squash, nuts, cranberries, cheese, and red onion.
    5. Dress: Drizzle with dressing and toss gently just before serving.

    Notes

    • For meal prep: Roast squash and make dressing ahead, assemble when ready to eat
    • Substitute honey for maple syrup if preferred
    • Add protein: Top with grilled chicken or chickpeas for a complete meal
    • Massage kale if using for better texture

    Nutrition

    Find it online: https://recipesfood.org/roasted-butternut-squash-salad/