If you’re looking for a salad that’s bursting with flavor, color, and texture, the Roasted Butternut Squash Spinach Salad with Goat’s Cheese Recipe is an absolute winner. This salad beautifully balances the natural sweetness of roasted butternut squash with the creamy tang of goat’s cheese, brightened by fresh spinach and a vibrant lemon-honey dressing. Every bite offers a delightful crunch from pumpkin seeds and a burst of sweetness from dried cranberries that make this salad a warming yet fresh dish perfect for any season.
Ingredients You’ll Need
This salad is a testament to how a handful of simple, wholesome ingredients can come together to create something truly special. Each element plays a crucial role in building layers of taste and texture—from the nutty squash to the creamy cheese and zesty dressing.
- Small butternut squash: The star ingredient, providing natural sweetness and a tender roast texture.
- Olive oil: Used both for roasting the squash and in the dressing, it brings richness and helps balance flavors.
- Salt & pepper: Essential for seasoning every layer, enhancing the natural taste of ingredients.
- Lemon juice: Adds a fresh, tangy brightness that lifts the entire dish.
- Honey: Gives a subtle sweetness to the dressing, perfectly complementing the squash.
- Dijon mustard: Adds a gentle kick and depth to the dressing’s flavor.
- Garlic cloves (minced): Gives a warm, aromatic base note to the dressing.
- Ground cumin: Just a pinch adds a hint of earthiness and subtle spice.
- Fresh spinach: The green base of the salad, bringing freshness and a leafy crunch.
- Dried cranberries: Sweet-tart bursts that contrast beautifully with other ingredients.
- Pumpkin seeds: Offer crunch and a nutty flavor to make every forkful interesting.
- Goat’s cheese: Creamy and tangy, it melts slightly on the warm squash for perfect harmony.
- Fresh basil leaves: Torn into bite-sized pieces, they add a fragrant herbal hint.
How to Make Roasted Butternut Squash Spinach Salad with Goat’s Cheese Recipe
Step 1: Prepare and Roast the Butternut Squash
Start by preheating your oven to 400°F and positioning the rack in the top third. Line a baking sheet with tin foil for easier clean-up. Slice the butternut squash into half moons, then cut into bite-sized pieces so every chunk is perfectly roastable. Toss with olive oil, salt, and pepper, then spread evenly on the sheet. Roast them until tender and caramelized, approximately 25-30 minutes. The roasting process concentrates the sweetness and softens the squash beautifully.
Step 2: Whip Up the Dressing
While the squash is roasting, mix together the lemon juice, honey, Dijon mustard, minced garlic, ground cumin, pepper, and olive oil. Combining these simple ingredients creates a bright, tangy dressing with a hint of warmth from garlic and spice from cumin. Chill it in the fridge to let the flavors marry while you finish prepping the salad.
Step 3: Prepare the Salad Base
Place fresh spinach in a large mixing bowl as the foundation for your salad. Toss in dried cranberries for a splash of sweetness and pumpkin seeds for crunch. Tear the basil leaves by hand to release their aromas and add fresh bursts of flavor. The mix of these fresh, chewy, and crunchy components sets up the perfect canvas for the roasted squash and goat’s cheese.
Step 4: Assemble the Salad
When the squash is done roasting, allow it to cool slightly, then gently add it to the spinach bowl, so the leaves stay crisp. Crumble goat’s cheese over the top with your fingers; its creamy tang contrasts delightfully with the warm squash and crisp greens. Pour over the chilled dressing, toss gently to combine, and serve immediately to enjoy the medley of textures and harmonious flavors at their best.
How to Serve Roasted Butternut Squash Spinach Salad with Goat’s Cheese Recipe
Garnishes
For an extra special touch, sprinkle more pumpkin seeds or add toasted walnuts to amp up the crunch factor. A drizzle of balsamic glaze can lend a subtle sweetness and glossy finish. Fresh herbs like parsley or extra basil leaves brighten the salad and add a fresh burst of fragrance.
Side Dishes
This salad pairs wonderfully with light grilled proteins like lemon herb chicken or simply served alongside crusty artisan bread. It also makes a lovely side for hearty autumn soups or roasted vegetable plates, balancing hearty with fresh flavors perfectly.
Creative Ways to Present
Serve the salad in a rustic wooden bowl or individual glass jars for a charming presentation. Layering the ingredients artistically or adding edible flowers can elevate the visual appeal for entertaining guests. You could even build this salad in a layered trifle dish for a stunning centerpiece to share.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the dressing separate and store roasted squash and salad ingredients in airtight containers in the fridge. Toss everything just before serving again to maintain crispness and freshness.
Freezing
This salad is best enjoyed fresh. While you can freeze roasted butternut squash on its own, freezing the entire salad will compromise the texture of spinach and goat’s cheese, so it’s not recommended.
Reheating
Reheat any leftover squash gently in the oven or microwave but add it back to fresh spinach and salad ingredients cold before serving. This ensures the spinach stays crisp and goat’s cheese retains its creamy texture without becoming too melted or bitter.
FAQs
Can I use another type of cheese instead of goat’s cheese?
Absolutely! Feta cheese works well as a tangy substitute, or you could try ricotta salata for a slightly less creamy but salty alternative. However, goat’s cheese offers a unique creamy and tangy contrast that’s hard to beat.
Is this salad suitable for vegans?
To make this salad vegan, simply omit the goat’s cheese or substitute it with a plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly.
Can I prepare this salad for a large party?
Definitely! The Roasted Butternut Squash Spinach Salad with Goat’s Cheese Recipe scales up easily. Simply multiply the ingredients and roast the squash in batches if needed. Prepare the dressing in advance and toss everything together just before serving for the freshest results.
What other nuts or seeds can I add besides pumpkin seeds?
Sunflower seeds, chopped pecans, or toasted walnuts all complement the salad well, adding different flavors and textures while still maintaining that satisfying crunch.
How long should I roast the butternut squash for best flavor?
Roasting the squash for about 25 to 30 minutes at 400°F until tender with slightly caramelized edges is ideal. This timing brings out the squash’s natural sweetness without losing its texture.
Final Thoughts
I can’t recommend the Roasted Butternut Squash Spinach Salad with Goat’s Cheese Recipe enough—it’s one of those dishes that feels both comforting and fresh, healthy yet indulgent. It’s a joy to make and an absolute treat to eat, perfect for seasonal dinners, weeknight meals, or impressing friends at a potluck. Give it a try, and I promise it will become one of your favorite salads to return to again and again.
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Roasted Butternut Squash Spinach Salad with Goat’s Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious roasted butternut squash spinach salad featuring sweet dried cranberries, crunchy pumpkin seeds, fresh basil, and creamy goat’s cheese, all tossed in a tangy honey-lemon Dijon dressing. Perfect for a light lunch or a flavorful side dish, this salad offers a delightful balance of roasted sweetness and fresh greens.
Ingredients
Squash
- 1 small butternut squash
- 1 tablespoon 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
Salad
- 1 (16 ounce) package fresh spinach
- 1/4 cup dried cranberries (or to taste)
- 1/4 cup pumpkin seeds (or to taste)
- Goat’s cheese, to taste (crumbled)
- 10 leaves fresh basil (torn into small pieces)
Instructions
- Preheat Oven: Preheat your oven to 400°F and position the oven rack in the top third. Line a baking sheet with tin foil to make cleanup easier.
- Prepare and Roast Butternut Squash: Cut off the ends of the butternut squash, slice it lengthwise in half, then cut into 1/2-inch wide slices width-wise creating half-moon shapes. Halve these to make bite-sized pieces. Toss the squash slices with a tablespoon of olive oil and salt and pepper. Spread them on the prepared baking sheet and roast in the oven for about 30 minutes until tender and lightly caramelized.
- Make Dressing: While the squash roasts, combine lemon juice, honey, Dijon mustard, minced garlic, ground cumin, pepper, and 2 tablespoons olive oil in a jar or bowl. Mix thoroughly and refrigerate until ready to use.
- Assemble Salad: In a large bowl, add fresh spinach, dried cranberries, pumpkin seeds, crumbled goat’s cheese, and torn basil leaves.
- Toss and Serve: Once the squash has cooled slightly, add it to the salad bowl. Drizzle with the prepared dressing and toss everything together gently. Serve immediately to enjoy the fresh flavors and textures.
Notes
- For a nuttier flavor, you can toast the pumpkin seeds in a dry skillet for 3-5 minutes before adding to the salad.
- If you prefer a vegan version, substitute goat’s cheese with vegan cheese or omit it altogether.
- Leftover roasted squash can be stored in an airtight container in the fridge for up to 3 days.
- Feel free to add toasted nuts like pecans or walnuts for extra crunch.
