Description
A warm autumn salad featuring caramelized roasted butternut squash, crisp greens, crunchy nuts, and tangy cheese, tossed in a maple-balsamic vinaigrette.
Ingredients
Scale
- 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
- 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.
- Make dressing: Whisk together all dressing ingredients until emulsified.
- Toast nuts: In a dry skillet over medium heat, toast nuts for 3-4 minutes until fragrant.
- Assemble: In a large bowl, combine greens, roasted squash, nuts, cranberries, cheese, and red onion.
- 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
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 14g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 8mg