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Salad greens in bowls with roasted butternut squash, crumbled goat cheese, dried cranberries and pumpkin seeds.

Maple Roasted Butternut Squash Salad

Deb Burns
Roasted Butternut Squash Salad with Mixed Greens
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Prep Time 10 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 6
Calories 174 kcal

Ingredients
  

Roasted Butternut Squash

  • 4 cups butternut squash, peeled, seeded and chopped into 1-inch cubes
  • 3 tbsp pure maple syrup
  • 2 tbsp olive oil, extra-virgin
  • ¼ tsp salt
  • ⅛ tsp ground black pepper

Salad

Instructions
 

Roast Butternut Squash

  • Preheat the oven to 400°F.
  • Line a baking sheet with parchment paper, or lightly oil the sheet if parchment is unavailable.
  • In a medium bowl, toss the cubed squash with maple syrup, olive oil, salt, and pepper.
  • Spread the squash evenly on the prepared baking sheet and roast for 15-20 minutes, or until fork-tender and lightly golden brown. Be careful not to overcook, as the squash can become mushy.
  • Remove from the oven and allow to cool before adding to the salad.

Salad

  • In a large serving bowl, combine the mixed greens, roasted squash, dried cranberries, goat cheese, and pumpkin seeds.
  • Drizzle with desired amount of Honey Dijon Dressing and toss gently to combine.
  • Note: If preparing in advance, store the salad without dressing and add it just before serving.
  • Serve and Enjoy!

Notes

Storage:
Store salad without dressing added in an airtight container in the refrigerator for up to three days. 

Nutrition

Serving: 6gCalories: 174kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 9mgSodium: 174mgPotassium: 109mgFiber: 1gSugar: 12gVitamin A: 465IUVitamin C: 6mgCalcium: 40mgIron: 1mg
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