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Warm roasted butternut squash and goat cheese salad glistening with maple Dijon cider dressing

Warm Roasted Butternut Squash and Goat Cheese Salad

Vibrant, comforting autumn harvest salad featuring caramelized roasted butternut squash cubes, creamy crumbled goat cheese, toasted crunchy pecans, and sweet dried cranberries over fresh baby spinach, all tossed in a warm maple Dijon cider vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 generous servings
Course: Fall Recipes, Holiday Entertaining, Salad, Side Dish, Thanksgiving Sides
Cuisine: American Harvest, Mediterranean Inspired
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Caramelized Roasted Butternut Squash
  • 1 medium butternut squash approx. 2 lbs, peeled, seeded, and cut into uniform ¾-inch cubes (about 4 cups)
  • 2 tablespoon extra virgin olive oil for roasting
  • 1 tablespoon pure maple syrup enhances natural caramelization on squash edges
  • ½ teaspoon ground cinnamon adds subtle warm autumn fragrance
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly cracked black pepper
Warm Maple Dijon Cider Vinaigrette
  • ¼ cup extra virgin olive oil high-quality cold-pressed
  • 2 tablespoon apple cider vinegar tangy and bright fruit acidity
  • 1 tablespoon pure maple syrup Grade A dark amber
  • 1 teaspoon Dijon mustard adds mild zest and helps emulsify dressing
  • 1 clove garlic finely grated or minced
  • ¼ teaspoon fine sea salt & black pepper to taste
Salad Greens & Harvest Toppings
  • 5 cups baby spinach and wild baby arugula blend washed and dried thoroughly
  • 4 oz fresh goat cheese (chèvre) crumbled into creamy bite-sized nuggets (or feta cheese)
  • ½ cup raw pecan halves lightly toasted in a dry skillet until fragrant
  • ⅓ cup dried cranberries or dried tart Montmorency cherries
  • ¼ small red onion very thinly shaved into half-moons

Method
 

Roast Butternut Squash & Toast Pecans
  1. Preheat your oven to 400°F (200°C). Line an extra-large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the cubed butternut squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, ground cinnamon, sea salt, and black pepper until glistening and evenly coated.
  3. Spread the squash cubes across the baking sheet in a single layer with breathing room between pieces. Roast for 22 to 26 minutes, flipping once halfway through, until the edges turn deep golden amber and caramelized and the centers are tender.
  4. While the squash is in the oven, place the pecans in a small dry skillet over medium-low heat. Toast for 3 to 4 minutes, shaking the pan often until fragrant and toasted. Remove immediately to cool, then roughly chop.
Whisk Vinaigrette & Assemble Salad
  1. In a small glass jar or measuring cup, vigorously whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, sea salt, and black pepper until silky and fully emulsified.
  2. In a wide shallow salad serving bowl, lay down the baby spinach and arugula blend. Scatter the thinly shaved red onion, toasted chopped pecans, and dried cranberries over the greens.
  3. Toss the warm roasted butternut squash directly on top of the salad greens. The gentle warmth will subtly soften the spinach leaves without making them soggy.
  4. Drizzle the maple Dijon vinaigrette evenly over the salad. Gently toss with salad servers just until coated, then dot the top with the crumbled goat cheese. Serve warm immediately!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 28gProtein: 7gFat: 22gSaturated Fat: 5gCholesterol: 15mgSodium: 340mgPotassium: 580mgFiber: 5gSugar: 14gVitamin A: 14800IUVitamin C: 32mgCalcium: 140mgIron: 2.1mg

Notes

Chef's Entertaining Tip: You can roast the butternut squash up to 2 days in advance and keep it in an airtight container in the fridge. When ready to serve your holiday feast, warm the squash on a baking sheet at 375°F (190°C) for 6 minutes before assembling the salad—your guests will be amazed by the contrast of warm caramelized squash against cool greens and tangy goat cheese!

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