Roasted Butternut Squash Salad
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
8 servings
- 3 cups cubed butternut squash
- 4-5 small heirloom beets (halved)
- 1 red onion (cut into wedges)
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- 3 cups arugula
- 1/4 cup candied walnuts
- 1/4 cup goat cheese
- 1/4 cup dried cranberries
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper
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Preparation
Step 1
Preheat the oven to 425 degrees F.
Step 2
Place the cubed squash and beets on a large baking sheet, along with the wedged onion. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and roast for 30-40 minutes until golden brown.
Step 3
Remove and let cool slightly, carefully rub the skin off the beets. In a large salad bowl or serving platter, arrange the roasted squash, arugula, beets, walnuts, goat cheese.
Step 4
In a small bowl whisk together the honey, balsamic and olive oil until mixed. Season with salt and pepper. Dress salad as needed and serve immediately.
Step 5
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