Roasted Squash Salad Recipe

Name: Roasted Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds butternut squash, unpeeled, halved, seeded and cut into wedges; 1/4 cup extra-virgin olive oil; 2 tablespoons maple syrup; 2 tablespoons cider vinegar; 1 tablespoon Dijon mustard; 3/4 teaspoon chili powder; 1/4 teaspoon plus a pinch of salt; 1/4 teaspoon cumin; 1/8 teaspoon plus a pinch of cayenne; 1/3 cup hulled pumpkin seeds; 4 cups winter salad greens; 2 tablespoons dried cranberries

Servings: persons

1 1/2 pounds butternut squash, unpeeled, halved, seeded and cut into wedges
1/4 cup extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
3/4 teaspoon chili powder
1/4 teaspoon plus a pinch of salt
1/4 teaspoon cumin
1/8 teaspoon plus a pinch of cayenne
1/3 cup hulled pumpkin seeds
4 cups winter salad greens
2 tablespoons dried cranberries

1
Preheat oven to 425u00b0F. Toss squash with 2 tsp. oil; spread in a single layer on a foil-lined baking sheet. In a small bowl, whisk syrup, vinegar, mustard, 1/2 tsp. chili powder, 1/4 tsp. salt, cumin and 1/8 tsp. cayenne. Drizzle in 3 Tbsp. oil, whisking.
2
Roast squash until golden on bottom, about 25 minutes. Turn squash; brush with 2 Tbsp. vinaigrette. Roast until golden on other side, about 10 minutes. Brush with 2 Tbsp. vinaigrette.
3
In a skillet, toss seeds with remaining 1 tsp. oil, 1/4 tsp. chili powder and pinch of salt and cayenne. Stir over medium heat until toasted, 5 to 8 minutes.
4
Toss greens with cranberries; arrange on 4 plates. Drizzle with vinaigrette, sprinkle with seeds, top with squash and serve.

1377

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds butternut squash, unpeeled, halved, seeded and cut into wedges, 1/4 cup extra-virgin olive oil, 2 tablespoons maple syrup, 2 tablespoons cider vinegar, and more.

Yes, Roasted Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Squash Salad

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