Butternut Squash Salad
All the best flavors of fall in one bowl.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Keyword: fall, gluten-free, main course, salad, vegetarian
Servings: 6
Salad
- 2 pounds butternut squash, cored, peeled and chopped into 1-inch pieces (see note)
- ¼ cup olive oil
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 ounces fresh spinach
- 5 ounces goat cheese
- 4 ounces pecans, candied or roasted and salted, roughly chopped
- 4 ounces dried cranberries
Dressing
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- Salt and pepper to taste
Preheat oven to 400°F.
Toss squash with oil and seasonings. Line two baking sheets with foil, and spread squash evenly over the two pans, ensuring the squash isn’t crowded. Bake for 30 minutes, stirring with a spatula halfway through. Let cool for 10 minutes.
While squash is cooling, combine dressing ingredients by whisking in a bowl or shaking in a jar.
Assemble salad by tossing squash with remaining ingredients in large bowl, and pour dressing over salad immediately before serving.
When cutting squash, slice the stem off the top, then slice lengthwise down the middle with a large, sharp knife (be careful and go slow). Scoop out the guts with a spoon and peel. Then place the halves face-down on a cutting board, slicing crosswise, then into cubes.
If using pre-cut squash, use 1 1/2 pounds (24 ounces) for this recipe.