Roasted Butternut Squash Salad with Goat Cheese and Honey Mustard Vinaigrette


I love a good fall salad, don't you? This one is less a recipe and more a suggestion for how to throw together something yummy. I like to roast a lot of butternut squash at once and keep it in the fridge ready to go whenever the mood strikes. Sometimes I even eat the roasted butternut squash cold right out of the fridge. Shhh...

This makes a good side dish or even a main course if you're not feeling too hungry. 

Roasted Butternut Squash Salad with Goat Cheese and Honey Mustard Vinaigrette

(Adapted from Cravings: Hungry for More and NY Times Cooking Section)

For the squash:

  • 2 tbsp olive oil
  • 4 cups 1/2-inch cubes peeled butternut squash (from about a 2 1/4-pound whole squash)
  • 1 tbsp brown sugar
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
For the vinaigrette:
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp olive oil
For the salad:
  • 5 cups baby spinach (or any other salad green)
  • 1/2 cup dried cranberries (or any other dried or fresh fruit)
  • 1/2 cup goat cheese, crumbled (or any other soft cheese will do)
  • 1/4 cup roasted sunflower seeds (or any kind of chopped nuts will do)

  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil (or don't if you're like me). 
  2. In a large bowl, toss together the squash, brown sugar, kosher salt, black pepper, cinnamon, and cayenne. Distribute evenly onto the prepared baking sheet and roast until bottoms are golden, 10-15 minutes. Carefully flip the pieces over (this is where I find not lining with foil makes things easier) and roast until tender, about 10-15 minutes more. Let cool.
  3. In a screw-top jar, combine the salad dressing ingredients and shake vigorously until it's well-combined and creamy. 
  4. Arrange the arugula on a platter. Top with the roasted squash, dried cranberries, goat cheese, and sunflower seeds. Drizzle with the dressing to taste (or serve and allow everyone to add their desired amount of dressing). 

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