Roasted Butternut Squash Salad
This Roasted Butternut Squash Salad is the perfect mix of vibrant colors, sweet and savory flavors, and delightful textures. When the weather cools down, there's nothing better than cozy, flavorful salads packed with seasonal ingredients!
Servings: 8 servings
Ingredients
- 6 cups greens such as arugula, spinach, or a combination of both
- 2-3 cups cooked butternut squash you can use my oven roasted butternut squash or air fryer butternut squash recipes
- ⅓ cup dried cranberries
- ⅓ cup pine nuts
- ¼ cup pepitas
- ¼ red onion
- ¼ cup crumbled goat cheese or crumbled feta cheese
For the Apple Cider Dressing
- 1 cup apple juice
- 4 tbsp apple cider vinegar
- 2 tbsp honey
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
Instructions
- Assemble salad with greens on the bottom, topped with squash, cranberries, pine nuts, pepitas, red onions, and cheese crumbles.
- Combine dressing ingredients in a jar and shake vigorously to combine. Pour over salad and serve immediately OR store in jar and shake again and pour just before serving.
Notes
Store the salad components separately if possible. Leftover roasted squash and dressing can be stored in airtight containers in the fridge for up to 3 days.
Add-ins: pecans, walnuts, thin-sliced apples, chicken, thin-sliced red onion, and crisp bacon are delicious additions to this salad.
Nutrition
Calories: 197kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 3mg | Sodium: 183mg | Potassium: 274mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4137IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 1mg
