Roasted Butternut Squash Salad with Orange Dijon Vinaigrette
This Roasted Butternut Squash Salad with Dijon Vinaigrette is made delicious with dried cranberries, goat cheese, and pine nuts. Topping this salad with an orange vinaigrette makes the flavor profile out of this world.
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.
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