Roasted Butternut Squash Salad with Orange Dijon Vinaigrette
Roasted Butternut Squash Salad with Orange Dijon Vinaigrette — sweet squash mingled with greens, apple, carrots, and goat cheese, tossed in a tangy orange-mustard dressing.
Servings: 6
Calories: 321kcal
Equipment
- Kitchen Knife
- Metal Pan for Oven
Ingredients
- 1 butternut squash small, diced
- 1 delicata squash small, diced
- 5 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp orange juice
- 1 ½ tsp thyme divided
- 1 clove garlic minced
- 2 bags spring mix I use 6 oz bags
- 1 apple sliced
- 1 carrots grated
- 6 ounces goat cheese crumbled
- ¼ cup pine nuts toasted
- ¼ cup pomegranate seeds
- ¼ cup cranberries dried
Instructions
- Preheat the oven to 425F.
- Toss your squash with a quick spray of olive oil and thyme and spread on a baking sheet lined with parchment paper. 1 butternut squash 1 delicata squash
- Roast for 30 minutes flipping halfway through.
- While your squash roasts, mix together olive oil, apple cider vinegar, dijon mustard, orange juice, thyme, garlic, optional salt and pepper. 5 tbsp olive oil 2 tbsp apple cider vinegar 1 tbsp Dijon mustard 1 tbsp orange juice 1 ½ tsp thyme 1 clove garlic
- Remove your squash from the oven and allow it to cool.
- Add spring mix, sliced apples, grated carrots, squash and dressing to a large bowl and toss to coat everything with dressing. 2 bags spring mix 1 apple 1 carrots
- Top with goat cheese, pine nuts, pomegranate seeds, and cranberries. 6 ounces goat cheese ¼ cup pine nuts ¼ cup pomegranate seeds ¼ cup cranberries
- Serve immediately.
Video
Nutrition
Serving: 6g | Calories: 321kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 159mg | Potassium: 880mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16767IU | Vitamin C: 48mg | Calcium: 139mg | Iron: 3mg