This roasted butternut squash salad is my go-to fall recipe. It’s incredibly easy to make, yet tastes unbelievably delicious. It all started a few years ago when I was looking for a healthy and satisfying side dish for a Thanksgiving dinner. I found several recipes online but they all seemed too complicated or overly fussy—or just plain boring! I wanted something quick, elegant, and bursting with flavor. So, I decided to whip up my own version of this recipe and the result was beyond my expectations.
The combination of sweet and savory flavors in this salad is simply divine. The maple-Dijon dressing is the star of the show, perfectly balancing the sweetness of the roasted squash with the tangy Dijon mustard. The crunchy pecans add a delightful textural contrast, and the baby spinach provides a refreshing counterpoint to the warm squash. It's the type of dish you can effortlessly elevate your dinner party or weeknight meal.
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Roasting pan
Roasted-Butternut-Squash-Salad
This vibrant and flavorful roasted butternut squash salad is a perfect autumnal dish, boasting a sweet and savory maple-Dijon dressing, crunchy pecans, and tender butternut squash.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Give your oven a little head start—it's always best to have it ready and waiting.
- Peel and cube the butternut squash: Grab that chef's knife and cutting board. Carefully peel the butternut squash. Once peeled, chop it into 1-inch cubes. Make sure to get rid of any stringy bits - nobody likes stringy squash!,
- Toss the squash: In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure every cube is nicely coated.
- Roast the squash: Spread the butternut squash in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Keep an eye on those edges for color!
- While the squash is roasting, make the dressing: In a small bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of Dijon mustard, 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper. Taste and adjust to your liking. More maple? Go for it!
- Toast the pecans: While the squash is cooling slightly, toss the pecans on a small baking sheet and toast them in the oven for 5-7 minutes until fragrant and lightly browned. Watch them closely to avoid burning. Burnt nuts are no fun.
- Assemble the salad: In a large bowl, combine the roasted butternut squash, toasted pecans, baby spinach, and crumbled goat cheese (optional).
- Dress the salad: Pour the maple-Dijon dressing over the salad and gently toss to combine. Don't be too rough; you want to keep the squash and pecans intact.
- Serve immediately and enjoy! Maybe with a glass of something crisp and autumnal...
📝 Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the roasted squash.
- If you don't have pecans, you can use other nuts or seeds like walnuts, almonds, or pumpkin seeds.
- Feel free to adjust the amount of maple syrup in the dressing to your liking.
- The goat cheese is optional but adds a nice creamy and tangy element to the salad.
🍎 Nutrition
Calories: 350 kcal
Protein: 8g
Fat: 18g
Carbohydrates: 40g
Fiber: 5g
Calcium: 50mg
