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!
Servings 6
Ingredients
- 1 small butternut squash
- Olive oil
- Salt & pepper to taste
Dressing:
- 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
Other:
- 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
Instructions
- 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.
Notes
- 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.