Butternut Squash Salad Mix (Printable)
A hearty salad featuring roasted butternut squash, fresh greens, feta, pumpkin seeds, and a maple vinaigrette.
# Ingredient List:
→ Roasted Butternut Squash
01 - 1 medium butternut squash, peeled, seeded, and cubed (approximately 2 pounds)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Salad Base
05 - 3.5 ounces baby spinach or mixed salad greens
06 - 2 ounces arugula
07 - 3.5 ounces feta cheese, crumbled
08 - 1.75 ounces red onion, thinly sliced
09 - 1.75 ounces dried cranberries
10 - 1.4 ounces pumpkin seeds (pepitas), toasted
→ Maple Vinaigrette
11 - 3 tablespoons extra virgin olive oil
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon maple syrup
14 - 1 teaspoon Dijon mustard
15 - 1/4 teaspoon salt
16 - 1/8 teaspoon black pepper
# Steps:
01 - Set the oven to 400°F to prepare for roasting the butternut squash.
02 - Toss cubed butternut squash with olive oil, kosher salt, and black pepper to coat evenly; arrange in a single layer on a large baking sheet.
03 - Roast the squash for 25 to 30 minutes until tender and lightly caramelized, turning once halfway through; allow to cool slightly after roasting.
04 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
05 - Combine baby spinach, arugula, red onion, dried cranberries, and half of the toasted pumpkin seeds in a large mixing bowl.
06 - Add warm roasted butternut squash to the greens and drizzle with the prepared maple vinaigrette; toss gently to combine well.
07 - Top the salad with crumbled feta cheese and the remaining toasted pumpkin seeds; serve immediately.
# Expert Advice:
01 -
- The way the roasted squash caramelizes adds a cozy warmth that feels like a hug from an old friend
- The tangy feta paired with crunchy pumpkin seeds creates a delightful flavor surprise every bite
02 -
- Don’t overcrowd the baking sheet or your squash will steam instead of roast, losing that golden caramelized texture
- Maple syrup in the vinaigrette balances acidity in the vinegar and ties all the flavors beautifully
03 -
- Roast the squash cubes evenly by turning them halfway to avoid uneven cooking and maximize caramelization
- Letting the roasted squash cool slightly before tossing helps keep greens crisp and prevents them from wilting