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Roasted Butternut Squash Salad with Goat Cheese

Celebrate the season with this roasted butternut squash salad featuring sweet squash, tangy goat cheese, and peppery arugula. Perfect for fall and winter meals.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Salad
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small butternut squash peeled and cubed
  • 1 tbsp Olive Oil
  • 1/4 tsp dried or fresh thyme
  • 2 cups arugula
  • 1/4 cup pepitas
  • 1/3 cup dried cranberries
  • 3 oz crumbled goat cheese
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp dried or fresh thyme
  • 1 pinch salt and pepper to taste

Equipment

  • Baking sheet
  • Small Bowl
  • Mason Jar
  • Salad bowl

Method
 

Roast the Butternut Squash
  1. Preheat your oven to 375°F (190°C). On a large baking sheet, combine the peeled and cubed butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon of thyme, salt, and pepper. Toss until evenly coated. Spread in a single layer (to avoid overcrowding, use two pans if necessary) and roast for 35-40 minutes, or until the squash is fork-tender and has beautifully caramelized edges.
Prepare the Balsamic Vinaigrette
  1. While the squash roasts, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon thyme, and a pinch of salt and pepper in a small bowl or shake vigorously in a mason jar until emulsified.
Assemble the Salad
  1. In a large salad bowl, combine the arugula, pepitas, dried cranberries, and crumbled goat cheese. Add the warm roasted butternut squash. Drizzle the prepared balsamic vinaigrette over the salad.
Toss and Serve
  1. Gently toss all the ingredients together until well combined. Serve immediately and enjoy the symphony of flavors and textures.

Notes

This salad is perfect as a standalone meal, a holiday side dish, or a delightful brunch feature. Components can be made ahead and assembled just before serving.