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- Butternut squash - Olive oil - Maple syrup - Mixed greens - Dried cranberries - Walnuts - Feta cheese (optional) - Apple cider vinegar - Dijon mustard - Salt and pepper The main star of this salad is the butternut squash. Its sweet taste pairs well with the rich maple syrup. I love using fresh, ripe squash for the best flavor. Next, I add olive oil. It helps to roast the squash and adds a nice depth. A drizzle of maple syrup gives a sweet touch. Mixed greens form the base of this salad. I like a mix of arugula, spinach, and kale for texture. They add crunch and color. Dried cranberries bring in a burst of tartness. They contrast nicely with the sweet squash. Walnuts add a satisfying crunch and healthy fats. If you want, sprinkle feta cheese on top. It adds creaminess and a salty bite. For the dressing, I whisk apple cider vinegar and Dijon mustard. This mixture balances the sweetness of the salad. A pinch of salt and pepper rounds out the flavor. When combined, these ingredients create a salad that is vibrant and full of flavor. Enjoy every bite! - Preheating the oven: Start by preheating your oven to 400°F (200°C). This step is key for a good roast. - Tossing ingredients for roasting: In a large bowl, combine the diced butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Mix well until every piece is coated. This helps to bring out the flavor. - Spreading on the baking sheet: Take a baking sheet lined with parchment paper. Spread the squash in a single layer. This ensures even cooking and caramelization. - Roasting time and flipping: Roast the butternut squash for 25-30 minutes. Flip the pieces halfway through. This promotes browning on all sides and creates that tasty caramelized flavor. - Whisking ingredients together: While the squash roasts, prepare your dressing. In a small bowl, whisk together apple cider vinegar, Dijon mustard, salt, and pepper. This dressing adds tang and depth to the salad. - Combining ingredients in a serving bowl: In a large serving bowl, mix the roasted butternut squash with mixed greens, dried cranberries, walnuts, and feta cheese if you choose to add it. This combination offers a nice mix of textures and flavors. - Drizzling and tossing the dressing: Drizzle the dressing over the salad. Gently toss to combine. Make sure everything is coated. This makes each bite full of flavor. To get a nice caramelization on your butternut squash, follow these steps: - Cut Squash Evenly: Make sure all pieces are about the same size. This helps them cook evenly. - Use Enough Oil: Toss the squash well with olive oil. This helps it brown nicely. - Don't Overcrowd the Pan: Spread the squash in a single layer. This allows hot air to circulate. - Flip Halfway: Turning the squash halfway through roasting gives it that golden color. Adjusting seasoning is key to a great flavor. Taste the squash after roasting. If it needs more flavor, add a pinch of salt or a dash of pepper. You can also sprinkle a bit more cinnamon for extra warmth. This salad pairs well with many dishes. Try serving it alongside grilled chicken or roasted turkey. It also goes nicely with quinoa or brown rice for a hearty meal. For serving temperature, I recommend serving the salad warm. The warmth of the squash blends beautifully with the other ingredients. However, you can also enjoy it cold if you prefer. If you want to switch things up, there are great alternatives for walnuts and feta: - Nuts: Try pecans or almonds for a different crunch. - Cheese: Use goat cheese for a tangy twist or skip the cheese for a lighter dish. You can also add different greens to the salad. Spinach, arugula, or even mixed baby greens work great. Other tasty toppings include pumpkin seeds or sliced apples for added texture and flavor. {{image_2}} Adding seasonal vegetables makes this salad more colorful and tasty. Think about using roasted Brussels sprouts or sweet potatoes. They add great flavor and texture. You can also mix in some chopped kale or baby spinach for extra greens. Incorporating fruits can brighten the dish. Try adding slices of apple or pear for a sweet crunch. Pomegranate seeds also work well for a burst of flavor and color. These fruits balance the sweetness of the maple syrup and roasted squash. Different vinaigrette options can change the entire salad. You can use a balsamic vinaigrette for a tangy twist. A honey mustard dressing adds a nice sweetness, too. Just whisk together your chosen ingredients and drizzle it over the salad. Creamy dressing suggestions include yogurt-based dressings or ranch. These can add richness and creaminess to the dish. If you prefer a lighter option, try a tahini dressing for a nutty flavor. Herbs and spices can enhance the taste of your salad. Fresh thyme or sage can bring a fragrant touch. You can also sprinkle in some nutmeg for warmth. These additions can elevate the overall flavor profile. For crunchy toppings ideas, consider adding seeds or crispy chickpeas. Toasted pumpkin seeds or sunflower seeds add texture. You might also want to sprinkle some crispy onions on top for an extra crunch. These toppings make your salad more exciting and satisfying. Store any leftover salad in an airtight container. Keep it in the fridge. It stays fresh for up to three days. The flavors will meld over time, making it even better. For best results, eat the salad cold. The roasted squash is tasty when warm, too. If you prefer warm, reheat it in the oven at 350°F (175°C) for about 10 minutes. Avoid the microwave, as it can make the salad soggy. Prep the butternut squash ahead of time. Roast it and store it separately. Keep the greens and toppings in another container. This helps keep everything fresh and crisp. Assemble the salad just before serving for the best taste. To pick ripe butternut squash, look for a few key traits: - It should have a dull, tan skin. - Avoid ones with shiny or green spots. - Choose a squash that feels heavy for its size. - Look for a firm and smooth surface without blemishes. When you find the right squash, it will offer great flavor and texture. Yes, you can easily make this salad vegan! - Instead of feta cheese, use a vegan cheese option. - For honey, swap it with more maple syrup or agave nectar. These simple swaps keep the salad tasty and plant-based. You have several options if you want to swap maple syrup. - Honey is a common choice, but it's not vegan. - Agave nectar works well and is vegan. - Brown sugar mixed with a bit of water can also work. These sweeteners will still give your salad that lovely touch. The calorie count can vary based on ingredients. Here’s a rough breakdown of key ingredients: - Butternut squash (1 medium): ~82 calories - Olive oil (2 tbsp): ~240 calories - Maple syrup (2 tbsp): ~104 calories - Mixed greens (4 cups): ~20 calories - Dried cranberries (1/2 cup): ~190 calories - Walnuts (1/2 cup): ~400 calories - Feta cheese (optional, 1/4 cup): ~100 calories Altogether, the salad has about 1,186 calories without feta and around 1,286 with it. Divide by servings to find your calorie count per serving! This blog post outlines how to create a delicious maple roasted butternut squash salad. We explored key ingredients like squash, greens, and walnuts, along with a tasty dressing. You learned step-by-step instructions, tips for roasting, and ways to customize the salad. Remember, cooking is fun and creative. Don't hesitate to adjust the ingredients to your taste. Enjoy making this salad, and share it with friends and family. They will love it just as much as you will. Happy cooking!

Maple Roasted Butternut Squash Salad

Elevate your meal with this delicious Maple Roasted Butternut Squash Salad. Featuring sweet and savory flavors from roasted squash, mixed greens, dried cranberries, and crunchy walnuts, this salad is as nutritious as it is tasty. Perfect for any season, it can be served warm or cold. Ready in just 45 minutes, this recipe is a must-try for a healthy dish. Click through to explore the full recipe and impress your guests!
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Ingredients
  

1 medium butternut squash, peeled and diced

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon cinnamon

Salt and pepper to taste

4 cups mixed greens (arugula, spinach, and kale)

1/2 cup dried cranberries

1/2 cup walnuts, roughly chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, toss the diced butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper until well coated.

      Spread the squash out on a baking sheet lined with parchment paper in a single layer.

        Roast in the oven for 25–30 minutes, or until the squash is tender and caramelized, flipping halfway through to ensure even cooking.

          While the squash is roasting, prepare the dressing by whisking together apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.

            In a large serving bowl, combine the mixed greens, roasted butternut squash, dried cranberries, walnuts, and feta cheese if using.

              Drizzle the dressing over the salad and gently toss to combine, ensuring everything is well coated.

                Serve immediately while the squash is still warm, or let it cool slightly before serving if desired.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4