Roasted Butternut Squash Salad With Maple Vinaigrette
This roasted butternut squash salad is packed to capacity with all the fall works including spiced roasted butternut squash, crisp apple slices, crunchy pepitas, and a sweet maple vinaigrette drizzled on top.
Servings 4 servings
Calories 222kcal
Ingredients
Maple Vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Butternut Squash Salad
- 2 cups butternut squash, cut into 1/2-inch cubes
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons extra-virgin olive oil
- 2 cups firmly-packed fresh baby spinach
- 2 cups firmly-packed chopped romaine lettuce
- 1 medium apple, thinly sliced
- 1/4 cup pepitas
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup dried cranberries
- 1 tablespoon minced fresh rosemary
Instructions
Maple Vinaigrette
- In a small bowl, whisk together vinegar, maple syrup, and mustard until smooth. Slowly drizzle in olive oil, whisking constantly until vinaigrette is smooth. Season with salt and pepper to taste and set aside.
Butternut Squash Salad
- Preheat oven to 400F and line a medium sheet pan with parchment paper. Toss butternut squash, olive oil, cinnamon, and nutmeg together and arrange in a single layer on sheet pan.
- Roast butternut squash at 400F 15-20 minutes until butternut squash is tender when pierced with a fork. Allow to cool slightly.
- Toss spinach and romaine together in a large serving bowl. Arrange apple slices, butternut squash, pepitas, feta cheese, and cranberries on top. Sprinkle rosemary over salad and drizzle maple vinaigrette on top. Serve immediately and enjoy!
Notes
Storing Instructions
Salad is best if served immediately after assembly.
Nutrition
Serving: 12 oz salad | Calories: 222kcal | Carbohydrates: 21.4g | Protein: 3.2g | Fat: 15g | Saturated Fat: 3.4g | Cholesterol: 8mg | Sodium: 154mg | Potassium: 421mg | Fiber: 3.5g | Sugar: 12.4g | Calcium: 100mg | Iron: 5mg