Roasted Butternut Squash Salad with Cider Vinaigrette
Baby kale topped with roasted butternut squash, dried cranberries, pepitas, and goat cheese is the perfect fall salad!
Servings: 4 servings
Ingredients
Roasted Butternut Squash Salad
- 1 pound butternut squash peeled and cut into about 1 inch cubes
- olive oil, salt, and pepper for roasting the squash
- 5 ounces baby kale
- 2 ounces goat cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup roasted and salted pepitas
Instructions
- Make the cider vinaigrette. Set aside or refrigerate until ready to serve.
- Preheat oven to 400° F. and line a baking sheet with parchment paper or foil. Toss the cubed butternut squash on the prepared sheet pan with extra virgin olive oil, salt, and pepper. Roast the squash in a single layer for about 15-20 minutes or until tender, tossing it around once with a spatula. Let the squash cool while you assemble the salad.
- In a large bowl add the baby kale and top with crumbled goat cheese, dried cranberries, pepitas, and the butternut squash. Drizzle with the cider vinaigrette or serve it alongside the salad.
Notes
To prevent the salad from getting wilted or soggy don't add the vinaigrette until ready to serve or serve it alongside the salad.
Nutrition
Calories: 277kcal | Carbohydrates: 39g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 12mg | Sodium: 385mg | Fiber: 6g | Sugar: 21g