Roasted Butternut Squash and Goat Cheese Salad
Roasted Squash And Goat Cheese Salad - the perfect salad for fall with 2 kinds of roasted squash, apples, cranberries, goat cheese and a Dijon vinaigrette!
Servings: 6
Ingredients
Roasted Squash
- 1 small butternut squash in ½-inch cubes (about 2 cups)
- 1 small delicata squash in ¼-inch slices (about 2 cups)
- 1 Tablespoon olive oil
- 1 teaspoon fresh thyme leaves or ½ tsp dried
- ½ teaspoon kosher salt
Dijon Vinaigrette Dressing
- ¼ cup olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 1 teaspoon fresh thyme leaves or ½ tsp dried
- 1 garlic clove grated
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
For the Salad
- 8 ounces mixed salad greens 2 standard bags/boxes
- 1 apple sliced thinly
- 1 carrot spiralized or shredded
- 6 ounces goat cheese crumbled
- ¼ cup toasted pine nuts
- ¼ cup pomegranate seeds
- ¼ cup dried cranberries
Instructions
Roast the Squash
- Preheat your oven to 425F. Line a large sheet pan with parchment paper.
- Toss together butternut squash, delicata squash, olive oil, thyme, and salt.
- Arrange squash in an even layer on the baking sheet. Bake for 30 minutes, flipping after 15 minutes.
- Remove from the oven once the squash starts to brown. Set aside to cool.
Make the Salad Dressing
- Whisk together all of the dressing ingredients. Set aside.
Assemble the Salad
- Combine the roasted squash, mixed salad greens, goat cheese, apple, carrot, pine nuts, pomegranate seeds, and dried cranberries in a large bowl.
- Top with a light drizzle of dressing and serve immediately.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 21g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 13mg | Sodium: 607mg | Fiber: 5g | Sugar: 12g
