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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Cozy and colorful, this roasted butternut squash salad brings all the fall flavors to your table. Sweet squash, crunchy pepitas, and tangy vinaigrette? Yes, please!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Calories 280 kcal

Ingredients
  

For the Salad:

  • 3 cups butternut squash (peeled and cubed)
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1/4 cup dried cranberries
  • 2 tablespoons pepitas
  • 4 cups salad mix of choice

For the Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon water
  • 1 shallot (minced)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • Mineral salt and cracked black pepper to taste

Instructions
 

  • Roast the squash: Toss 3 cups cubed squash with 1 tablespoon olive oil and 1 tablespoon maple syrup. Roast at 425°F for 25 minutes until soft and golden.
  • Make the vinaigrette: In a small bowl, whisk olive oil, water, minced shallot, vinegar, Dijon, salt, and pepper. Stir well to combine.
  • Assemble the salad: Spread salad greens on a platter. Add roasted squash, dried cranberries, and pepitas. Drizzle with vinaigrette.
  • Toss gently: Use tongs or your hands to mix the salad lightly. Serve right away and ENJOY!!!

Notes

  • You can toast pepitas in a dry pan for extra crunch.
  • Butternut squash can be prepped up to 3 days in advance.
  • Store vinaigrette in a jar and shake before using.
  • Arugula adds a spicy bite; use spring mix for something softer.
  • Add goat cheese or feta for extra creaminess.