Roasted Butternut Squash Salad (Printable Version)
# What You'll Need:
→ Roasted Butternut Squash
01 -
1 tablespoon olive oil
02 -
1/4 teaspoon ground cumin
03 -
1/4 teaspoon ground coriander
04 -
1/4 teaspoon ground cinnamon
05 -
1/4 teaspoon smoked paprika
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1 medium butternut squash, peeled, seeded, and cubed
→ Dressing
09 -
120 millilitres olive oil
10 -
60 millilitres balsamic vinegar
11 -
1 tablespoon Dijon mustard
12 -
1–2 tablespoons maple syrup, to taste
13 -
1 clove garlic, minced
14 -
salt and pepper, to taste
→ Salad Assembly
15 -
150–180 grams mixed greens (arugula, spinach, kale)
16 -
1/2 red onion, thinly sliced
17 -
45 grams dried cranberries
18 -
35 grams toasted walnuts, roughly chopped
19 -
35 grams crumbled goat cheese
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and black pepper until blended. Add cubed butternut squash and toss to evenly coat.
03 -
Spread coated squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway, until golden brown and tender. Allow to cool slightly.
04 -
While squash is roasting, whisk olive oil, balsamic vinegar, Dijon mustard, 1 tablespoon maple syrup, and minced garlic until fully emulsified. Taste and season with salt and pepper, adjusting maple syrup for desired sweetness. Refrigerate until ready.
05 -
In a large bowl, combine mixed greens, sliced red onion, dried cranberries, and toasted walnuts. Toss gently.
06 -
Top salad with warm roasted butternut squash and crumbled goat cheese. Drizzle with dressing and gently toss to coat. Serve promptly while the squash remains warm.
# Helpful Notes:
01 -
Cut butternut squash into uniform cubes to ensure even roasting.
02 -
Both the dressing and squash can be prepared in advance. Store squash chilled and reheat, or serve cold as preferred.