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Butternut Squash Salad

By Holly Darnell, RD

December 9, 2022

Winter is coming, but that doesn't mean that salads need to be off the menu with this warming butternut squash salad recipe. It works as a light lunch or as an appetizer before your dinner, even for a dinner party if you're being truly ambitious.

This winter arugula salad includes the best go-to ingredients that make it especially delicious: cooked butternut squash, walnuts, dried cranberries and goat cheese.

Over the butternut squash salad, you will drizzle a Dijon dressing that uses Herbal Cider Vinegar, our own twist on apply cider vinegar but with a regenerative blend of antioxidant-filled superfood ingredients.

How to Make a Butternut Squash Salad

First, you will cook the butternut squash by preheating the oven to 425. Peel the skin of the butternut squash, or carefully cut the skin off with a sharp knife. Cube the squash and then place in a small bowl.

Toss with olive oil, salt and pepper and place on the baking sheet, perhaps covered with parchment paper. Roast for 25–30 minutes or until tender and browned around the edges.

While the squash is roasting, make the Herbal Cider Vinegar Dijon dressing. In a small bowl, whisk the olive oil, diced shallot, Herbal Cider Vinegar, maple syrup, Dijon mustard, sea salt and black pepper until well combined. 

Remove the butternut squash from the oven and let cool. Then assemble the salad: add the arugula, half of the butternut squash, walnuts, dried cranberries, goat cheese, and one-third of the dressing. Toss lightly and then add in remaining squash.

Top with additional toppings and drizzle with more dressing if desired. Serve immediately, perhaps with a slice of our homemade chicken pot pie.

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Butternut Squash Salad Recipe

Category

Lunches, Appetizers

Servings

6

Time

45 min (prep time: 15 min; cook time: 30 min)

Calories

395

Author

Holly Darnell, RD

Most salad recipes tend to be summer-inspired but this recipe is winter-oriented, full of warming ingredients and mixed with a Dijon dressing. You'll want to make again and again.

Ingredients

Salad:

• 1 pound butternut squash, peeled, seeded and cubed

• 1 tablespoon olive oil

• ½ teaspoon sea salt

• ½ teaspoon cracked black pepper

• 6 cups arugula

• ½ cup walnuts, chopped

• ½ cup dried cranberries 

• ½ cup crumbled goat cheese 

Herbal Cider Vinegar Dijon Dressing:

• ½ cup olive oil

• 1 shallot, diced

• 5 mL Herbal Cider Vinegar (about 1 teaspoon)

• 3 tablespoons maple syrup

• 3 tablespoons Dijon mustard

• ½ teaspoon sea salt

• ½ teaspoon cracked black pepper

Directions

1. Preheat the oven to 425. Line a large baking sheet with parchment paper and place the cubed butternut squash in a small bowl. Toss with olive oil, salt and pepper and place on the baking sheet. Roast for 25–30 minutes or until tender and browned around the edges.

2. While the squash is roasting, make the Dijon dressing. In a small bowl, whisk the dressing ingredients until well combined. 

3. Remove the butternut squash from the oven and let cool. 

4. Assemble the salad: add arugula, ½ of the butternut squash, walnuts, dried cranberries, goat cheese, and ⅓ of the dressing. Toss lightly and then add in remaining squash. Top with additional toppings and drizzle with more dressing if desired. Serve immediately.

Nutrition

Serving Size 1 bowl (192g) Calories 395, Carbs 22.1 grams, Fiber 2.9 grams, Sugar 11.7 grams, Fat 31.8 grams, Saturated Fat 7.9 grams, Unsaturated Fat 22.6 grams, Trans Fat 0 grams, Cholesterol 20 milligrams, Protein 8.5 grams, Sodium 565 milligrams (38% DV)

butternut squash salad