Butternut Squash Salad Recipe
Mixed greens, roasted butternut squash, goat cheese, toasted pumpkin seeds, and a maple-rosemary vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the cubes with 1 tablespoon of olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, or until tender and golden brown, stirring halfway through.
- 2
Toast the Pumpkin Seeds
In a small skillet over medium heat, toast the pumpkin seeds for 3-5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.
- 3
Make the Maple-Rosemary Vinaigrette
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 1 teaspoon of fresh rosemary (chopped), salt, and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens, roasted butternut squash, crumbled goat cheese, and toasted pumpkin seeds. Drizzle with the maple-rosemary vinaigrette and toss gently to combine.
