Go Back
+ servings
My roasted butternut squash and spinach salad with goat's cheese is a healthy, delicious, and filling fall salad!

Roasted Butternut Squash Spinach Salad with Goat's Cheese

My roasted butternut squash spinach salad with goat's cheese is a healthy, delicious, and filling fall salad!
Course Salad
Cuisine American
Keyword fall spinach salad, roasted butternut squash spinach salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 1 small butternut squash
  • Olive oil
  • Salt & pepper to taste


  • 4 teaspoons lemon juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 2-3 cloves garlic minced
  • Pinch of ground cumin
  • Pepper to taste
  • 2 tablespoons olive oil


  • 1 (16 ounce) package of spinach
  • 1/4 cup (or to taste) dried cranberries
  • 1/4 cup (or to taste) pumpkin Seeds
  • Goat's cheese to taste
  • 10 leaves fresh basil


  • Preheat oven to 400F, and move the rack to the top third of the oven. Line a baking sheet with tin foil for easy clean-up.
  • Prepare the squash by cutting the ends off, then slicing it in half lengthwise. Cut each half into 1/2" slices width-wise so you end up with half moon shapes. Cut the pieces in half again to make them more bite-sized. Place squash slices on the baking sheet and toss with about a tablespoon of olive oil and some salt and pepper.
  • Meanwhile, combine dressing ingredients to make the dressing (I used a jar). Refrigerate until needed.
  • Once the squash is cooked, let it cool while you prepare the rest of the salad. Add spinach to a large bowl and then add the dried cranberries, pumpkin seeds, goat's cheese (crumble it with your fingers), and basil (tear it into small pieces).
  • Toss salad with the dressing and squash and serve immediately.


  • This makes a large salad (four entree sizes or 6+ appetizer sizes), so the recipe is easily halved. Squash can be roasted a day ahead and refrigerated until you need to assemble the salad.