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Warm Roasted Butternut Squash and Goat Cheese Salad

This vibrant autumn salad pairs caramelized roasted butternut squash with tangy crumbled chèvre goat cheese, ruby pomegranate arils, and toasted spiced pecans over baby spinach and crisp arugula, drizzled in a sweet maple Dijon cider vinaigrette.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 generous servings
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

Caramelized Roasted Butternut Squash:
  • 1 medium (about 700g) butternut squash peeled, seeded, cut into 3/4-inch cubes
  • 2 tbsp (30ml) extra virgin olive oil for caramelizing on high heat
  • 1 tbsp (15ml) pure maple syrup aids golden roasting
  • 1/2 tsp ground cinnamon subtle warm autumn spice
  • 1/2 tsp fine sea salt & freshly ground black pepper
Salad Base & Autumn Toppings:
  • 5 cups (150g) mixed baby spinach & peppery arugula washed and dried
  • 4 oz (115g) fresh creamy goat cheese (chèvre) crumbled while cold
  • 1/2 cup (80g) ruby pomegranate arils for tart juicy bursts
  • 1/2 cup (60g) whole pecan halves lightly toasted in dry skillet
Maple Dijon Cider Vinaigrette:
  • 1/4 cup (60ml) extra virgin olive oil fruity, cold-pressed
  • 2 tbsp (30ml) raw apple cider vinegar for crisp orchard tang
  • 1 tbsp (15ml) pure maple syrup grade A dark
  • 1 tsp Dijon mustard emulsifier & savory depth
  • 1 small clove garlic, finely grated
  • 1/4 tsp fine sea salt & black pepper to taste

Method
 

Step-by-Step Cooking Walkthrough:
  1. Preheat your oven to 400°F (205°C). Line a large rimmed baking sheet with unbleached parchment paper.
  2. Toss the cubed butternut squash on the baking sheet with 2 tablespoons olive oil, 1 tablespoon maple syrup, cinnamon, sea salt, and black pepper until evenly coated. Spread into a single layer with breathing room between cubes.
  3. Roast for 20 to 22 minutes, flipping with a metal spatula halfway through, until edges are caramelized golden-brown and centers are fork-tender.
  4. While squash roasts, toast the pecan halves in a dry skillet over medium-low heat for 3 to 4 minutes until fragrant. Set aside to cool.
  5. In a small mason jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, grated garlic, salt, and pepper until emulsified into a silky vinaigrette.
  6. In a large rustic salad bowl or serving platter, arrange the baby spinach and arugula. Scatter the warm roasted butternut squash over the greens so they slightly wilt beneath the heat.
  7. Crown the salad with crumbled creamy goat cheese, toasted pecans, and sparkling pomegranate arils. Drizzle the maple cider vinaigrette all over just before serving, and enjoy warm!

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 28gProtein: 8gFat: 24gSaturated Fat: 6gCholesterol: 15mgSodium: 310mgPotassium: 580mgFiber: 6gSugar: 14gVitamin A: 450IUVitamin C: 48mgCalcium: 160mgIron: 2.8mg

Notes

• Serve While Squash is Warm: The gentle warmth from the freshly roasted squash softens the tangy goat cheese into a velvety, fondue-like texture that coats the greens beautifully.n• Meal Prep Friendly: Roast squash cubes and make vinaigrette up to 3 days in advance. Reheat squash in a toaster oven for 5 minutes before assembling.

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