The Roasted Butternut Squash Salad is finally assembled
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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. 
Course Salad
Cuisine American, Vegetarian
Keyword Fall Favorites, Gluten Free, salads, squash, Trader Joe's
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 427kcal
Author Maike

Ingredients

Roasting Vegetables

  • 1 large Red Onion divided
  • 1 Butternut Squash Trader Joe's sells a 32 oz precut container
  • 4-5 tablespoons Olive Oil extra virgin
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Pepper

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 Vermont 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 into bite-sized pieces. Dice your red onion into medium-sized chunks. Set 1/4 of the red onion aside for later. In a large bowl combine olive oil, salt, and pepper with the butternut squash and onion. Make sure everything is evenly coated. 
  • Put it the butternut squash and onions in the oven and roast for 20-25 minutes or until soft. 

Prepping the Cranberries (optional)

  • This is completely 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

  • Slicing + Dicing: Take the 1/4 reserved red onion and chop into smaller pieces. Peel and crush your garlic. Dice the apple into small pieces. 
  • Take a medium bowl or container and combine 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 the apple cheese mixture, heated 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