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5 from 5 votes

Roasted Butternut Squash Salad

I like roasted veggies a bit crispy, perfectly seasoned and then I use them on all sorts of things, like this Roasted Butternut Squash Salad!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish, Salad
Cuisine: Mediterranean
Servings: 8 servings
Author: Gaby Dalkin

Ingredients

For the Salad

  • 3 cups cubed butternut squash
  • 4-5 small heirloom beets halved
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • kosher salt and freshly cracked black pepper
  • 3 cups arugula
  • ¼ cup candied walnuts
  • ¼ cup goat cheese
  • ¼ cup dried cranberries

For the Honey Balsamic Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and pepper

Instructions

  • Preheat the oven to 425 degrees F.
  • Place the cubed squash and beets on a large baking sheet, along with the wedged onion. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and roast for 30-40 minutes until golden brown.
  • Remove and let cool slightly, carefully rub the skin off the beets. In a large salad bowl or serving platter, arrange the roasted squash, arugula, beets, walnuts, goat cheese.
  • In a small bowl whisk together the honey, balsamic and olive oil until mixed. Season with salt and pepper. Dress salad as needed and serve immediately.

Notes

Feel free to roast everything ahead of time and refrigerate until you are ready to dress and serve.

Nutrition

Calories: 181kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 80mg | Potassium: 375mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5846IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 1mg