Description
A cozy Roasted Squash, Cranberry & Goat Cheese Salad with caramelized butternut squash, tart cranberries, creamy goat cheese, fresh greens, and toasted nuts tossed in a maple vinaigrette.
Ingredients
3 cups cubed butternut squash
4 cups arugula or kale mix
1/3 cup goat cheese, crumbled
1/3 cup dried or fresh cranberries
1/4 cup toasted pecans or walnuts
1 tbsp olive oil
Salt and black pepper
Maple Vinaigrette:
3 tbsp olive oil
1 tbsp apple cider vinegar or balsamic
1 tsp Dijon mustard
1 tsp maple syrup
Salt + pepper
Instructions
1. Preheat oven to 400°F (200°C)
2. Peel, seed, and cube the squash
3. Toss squash with olive oil, salt, and pepper
4. Spread on a baking sheet and roast 20–30 minutes
5. Whisk vinaigrette ingredients together
6. Wash and dry greens thoroughly
7. Assemble greens in a bowl and drizzle lightly with dressing
8. Add warm roasted squash and cranberries
9. Sprinkle goat cheese and toasted nuts
10. Drizzle more vinaigrette before serving
Notes
Use delicata squash for an edible skin version
Add quinoa or farro to make it a full meal
Replace goat cheese with feta or vegan cheese
Use fresh cranberries for a tart flavor
Perfect for holiday dinners or weekday meal prep
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Fall Recipes
- Method: Roasted / Tossed
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 bowl
- Calories: approx. 420
- Sugar: 18g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg