Description
A delightful autumn salad featuring roasted butternut squash, tangy cranberries, crunchy pumpkin seeds, and creamy goat cheese, drizzled with a zesty dressing.
Ingredients
Scale
- 1 medium butternut squash
- 2 cups salad greens (spinach or mixed greens)
- 1/2 cup dried cranberries
- 1 cup cooked pasta (whole grain or gluten-free)
- 1/4 cup pumpkin seeds
- 1/2 cup crumbled goat cheese (or feta cheese)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lime juice
Instructions
- Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half, scoop out the seeds, and chop it into bite-sized cubes. Spread the cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until golden and tender.
- While the squash is roasting, bring a pot of salted water to boil and cook the pasta according to package instructions. Drain and set aside. In a large bowl, combine the cooked pasta, salad greens, dried cranberries, and roasted butternut squash.
- In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, and lime juice. Drizzle over the salad and toss until well coated. Top with pumpkin seeds and crumbled goat cheese before serving.
Notes
For a make-ahead option, roast the squash and cook the pasta a day in advance. Keep the salad greens and dressing separate for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: fall salad, butternut squash, autumn recipe, healthy salad, vegetarian