Description
A vibrant autumn salad featuring caramelized roasted butternut squash, tangy goat cheese, and a sweet maple vinaigrette.
Ingredients
Scale
- 1 medium butternut squash, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups baby spinach or arugula
- 1/4 cup goat cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup toasted pepitas
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
Instructions
- Preheat oven to 400F (200C).
- Toss squash cubes with 2 tbsp olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until golden brown and tender.
- Whisk maple syrup, apple cider vinegar, and 3 tbsp olive oil in a small bowl.
- Toast pepitas in a dry pan over medium heat for 3 minutes.
- Let squash cool for 10 minutes.
- Toss greens with half the dressing.
- Top with warm squash, goat cheese, cranberries, and pepitas.
- Drizzle with remaining dressing and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American