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
Scale
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.
