Ingredients
For the Salad:
1 medium butternut squash, peeled and cubed 🧡
2 tablespoons olive oil 🫒
1 teaspoon cinnamon 🍂
1/2 teaspoon smoked paprika 🌶️
Salt and pepper to taste 🧂
4 cups mixed greens (arugula, spinach, or kale) 🥬
1/3 cup dried cranberries 🫐
1/3 cup toasted pecans or walnuts 🥜
1/4 cup crumbled goat cheese or feta 🧀 (optional)
For the Maple Dijon Dressing:
2 tablespoons olive oil 🫒
1 tablespoon maple syrup 🍁
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar 🍎
Salt and pepper to taste 🧂
Directions
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper.
Roast for 25-30 minutes, flipping halfway through, until the squash is tender and golden brown.
Step 2: Make the Dressing
In a small bowl or jar, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified. Adjust seasoning to taste.
Step 3: Assemble the Salad
In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, and toasted pecans.
Drizzle with the maple Dijon dressing and toss gently to combine.
Top with crumbled goat cheese or feta, if using.
Serving Suggestions
Pair with a warm baguette or crusty bread for a complete meal.
Add grilled chicken or quinoa for extra protein.
Nutrition Information
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 320 kcal per serving
Servings: 4
