Salads > Seasonal Salads > Fall Salads > Roasted Butternut Squash Salad Recipe

Roasted Butternut Squash Salad with Maple-Cider Vinaigrette

This vibrant fall salad features sweet roasted butternut squash, crisp apples, toasted pecans, and a tangy maple-cider vinaigrette. It's a perfect side dish or light meal.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 1 medium Butternut Squash
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 5 ounces Mixed Greens
  • 1 Apple
  • 1/2 cup Pecans
  • 1/4 cup Dried Cranberries
  • 2 ounces Goat Cheese
  • 3 tablespoons Apple Cider Vinegar
  • 2 tablespoons Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 6 tablespoons Olive Oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper

Roasting the Butternut Squash

Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.

Making the Maple-Cider Vinaigrette

In a small bowl, whisk together 3 tablespoons of apple cider vinegar, 2 tablespoons of maple syrup, and 1 teaspoon of Dijon mustard. Gradually whisk in 6 tablespoons of olive oil until emulsified. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Taste and adjust seasonings as needed.

Assembling the Salad

In a large bowl, combine the mixed greens, roasted butternut squash, diced apple, toasted pecans, and dried cranberries. If using, add the crumbled goat cheese. Drizzle with the maple-cider vinaigrette and toss gently to coat. Serve immediately.

Tips and Variations

For added flavor, try adding roasted Brussels sprouts or sweet potatoes to the salad. To toast the pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. You can also use walnuts or almonds instead of pecans. Consider adding a protein source, such as grilled chicken or chickpeas, to make it a more substantial meal.

Nutrition Facts Estimated per 100g of product

Approximate values. Actual values may vary based on specific ingredients and portion sizes.
Calories: ~150 kcal
Carbohydrates: ~20g
Protein: ~2g
Fat: ~8g

Other Considerations for Nutrition

This salad is naturally gluten-free. To make it vegan, omit the goat cheese. Adjust the amount of maple syrup in the vinaigrette to control sweetness. Using a lower-fat cheese alternative can further reduce fat content.

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FAQ

  • Can I prepare the butternut squash ahead of time?

    Yes, you can roast the butternut squash up to 2 days in advance. Store it in an airtight container in the refrigerator.
  • How long does the vinaigrette last?

    The vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days. Whisk well before using.
  • Can I use a different type of cheese?

    Yes, you can substitute goat cheese with feta cheese, blue cheese, or Parmesan cheese. You can also omit the cheese altogether for a dairy-free option.