Roasted Butternut Squash Salad
Perfect in fall and winter this salad includes many of the cold season's top ingredients, like cranberries, apple, and crumbled cheese.
Servings 4 people
Calories 427kcal
Ingredients
Roasting Vegetables
Salad Prep
- 6 ounces arugula
- 1 medium apple Honeycrisp or Granny Smith
- 4 ounces blueberries
- 4 ounces crumbled Blue cheese
- 1-2 cloves garlic
- 1 lemon
- 1-2 tablespoons maple syrup
- 2-3 ounces dried cranberries
Instructions
Roasting the Squash
- Preheat the oven to 400° Fahrenheit.
Line a baking sheet with aluminum foil. - Chop the butternut squash and red onion into bite-sized pieces.
- Reserve ¼ of the red onion aside for later. In a large bowl combine olive oil, salt, and pepper with the butternut squash and onion.
- Roast the butternut squash and onions in the oven for 20 to 25 minutes or until soft.
Prepping the Cranberries (optional)
- This is optional, but I've come to enjoy the resulting taste and texture and often do this when my cranberries have become a bit hard. In a small sauté pan bring a couple of tablespoons of water to a boil, dial the heat back to medium-low and let the cranberries simmer for a few minutes.
Preparing the Salad toppings
- Take the ¼ reserved red onion and chop it into smaller pieces. Peel and mince the garlic. Core and dice the apple.
- Take a medium bowl and combine the diced apple, cranberries, crumbled blue cheese, garlic, and onion. Add the juice of one lemon and 1-2 tablespoons of maple syrup. Combine and lightly season with salt and pepper.
Putting it all together
- Take the arugula, add the apple cheese mixture, cranberries and the roasted butternut squash. Combine and serve immediately. Enjoy
Nutrition
Calories: 427kcal | Carbohydrates: 53g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 562mg | Potassium: 1018mg | Fiber: 7g | Sugar: 25g | Vitamin A: 21195IU | Vitamin C: 65.7mg | Calcium: 323mg | Iron: 2.5mg