A warm, satisfying salad featuring caramelized butternut squash, peppery greens, tangy cheese, and a maple-balsamic dressing. It’s wholesome, flavorful, and beautiful on the plate.
Origin Roasted Butternut Squash Salad
While salads are often thought of as cold and crisp, roasted vegetable salads like this one have roots in modern farm-to-table cuisine, blending seasonal produce with simple dressings to let natural flavors shine.
Why You’ll Love This Recipe
It’s the perfect balance of sweet, savory, and tangy. Roasting brings out the squash’s natural sweetness, while creamy cheese and crunchy nuts add depth and texture. Ideal as a main or side dish.
Also Read : Bloody Mary Pasta Salad
Roasted Butternut Squash Salad
Servings
6
servingsPrep time
25
minutesCooking time
35
minutesCalories
280
kcalIngredients
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup or honey
1 tsp Dijon mustard
Salt and pepper, to taste
Directions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.
- While squash cools slightly, whisk together all dressing ingredients in a small bowl.
- In a large bowl or platter, layer greens, roasted squash, goat cheese, cranberries, and nuts.
- Drizzle with dressing just before serving and toss gently.
Notes
- Add cooked quinoa or farro to turn this into a hearty main dish.
- Swap goat cheese for blue cheese for a stronger flavor.
- Store leftovers undressed in the fridge to keep greens from wilting.
- Great for holiday tables or cozy weeknight dinners.