Sides
Roasted Butternut Squash Salad
This salad is a delightful mix of textures and flavors, combining the sweetness of cranberries and maple syrup, the creaminess of goat cheese, and the crunch of pumpkin seeds and bacon!
Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4
people
Author
Cody Landry
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This Roasted Butternut Squash Salad is everything you want in a fall dish—warm, comforting, and packed with flavor! Imagine sweet, caramelized butternut squash tossed with tangy dried cranberries, creamy goat cheese, and crunchy pumpkin seeds, all on a bed of tender kale. And let’s not forget the crispy bacon bits for a savory kick! Drizzled with a simple maple Dijon vinaigrette, this salad is a beautiful blend of textures and tastes, making it the perfect balance of healthy and indulgent. It’s like fall in every bite!
Additions & Substitutions:
- Add Proteins: Grilled chicken or tofu can make this salad heartier.
- Swap the Greens: Use spinach or arugula instead of kale for a different texture.
- Change the Cheese: Feta or blue cheese can replace goat cheese for a sharper flavor.
- Seed Switch: Swap pumpkin seeds for walnuts or pecans for added crunch.
Tips for Prepping Ahead:
- Keep the roasted squash, dressing, and other toppings separate from the kale. Assemble just before serving to avoid sogginess.
- Store the dressing in a jar and toss right before eating!
Ingredients
Ingredients:
- 1 small butternut squash, cut into 1in cubes
- 2 cups kale, chopped
- 1/4 cup dried cranberries
- 1/4 cup goat cheese, crumbled
- 2 tbsp pumpkin seeds
- 4 strips cooked bacon, crumbled
- Olive oil, salt, and pepper (for roasting)
Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Salt and pepper to taste
Directions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, and roast for 25 minutes until tender.
- Massage kale with a little olive oil to soften. Add roasted squash, cranberries, goat cheese, pumpkin seeds, and bacon.
- Whisk dressing ingredients and drizzle over the salad. Toss and serve.
Author
Cody Landry
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