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Crispy Roasted Butternut Squash Harvest Salad

crispy roasted butternut squash harvest salad - featured image
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A hearty salad featuring shatteringly crisp roasted butternut squash cubes tossed with mixed greens, sharp cheddar, toasted nuts, and a tangy maple vinaigrette.

Ingredients

Scale
  • 1 medium-large butternut squash, peeled and cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 4–6 cups mixed greens (baby kale, arugula, or spinach)
  • 1 cup sharp cheddar cheese, shredded or crumbled
  • 1/2 cup walnuts or pecans, toasted
  • 1/4 cup dried cranberries

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Peel the butternut squash, remove seeds, and cut into uniform 1-inch cubes.
  3. Place squash cubes in a large bowl and drizzle with olive oil. Sprinkle with salt, pepper, cinnamon, and nutmeg. Toss thoroughly to coat.
  4. Spread squash in a single layer on a large rimmed baking sheet. Do not crowd the pan.
  5. Roast for 35-45 minutes, flipping halfway through, until edges are dark golden brown and crisp.
  6. While squash roasts, toast walnuts or pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Let cool.
  7. In a small glass jar, combine maple syrup, apple cider vinegar, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Shake vigorously to emulsify.
  8. Wash and dry mixed greens thoroughly. If using kale, massage with a pinch of salt and oil to tenderize.
  9. In a large bowl, combine greens, cooled roasted squash, cheddar cheese, toasted nuts, and dried cranberries.
  10. Drizzle with dressing and toss gently to coat. Serve immediately.

Notes

Ensure squash cubes are uniform in size (1-inch) for even cooking. Do not crowd the pan, as this causes steaming instead of crisping. For meal prep, store dressing separately to prevent greens from wilting. The salad keeps well in the fridge for up to 4 days.

Nutrition

Keywords: butternut squash salad, roasted squash, harvest salad, healthy dinner, vegetarian recipe, meal prep, crispy vegetables, maple vinaigrette

Find it online: https://lirafood.com/crispy-roasted-butternut-squash-harvest-salad/