Roasted Butternut Salad
A hearty and filling autumn harvest salad. You will crave roasted butternut squash salad for lunch every day
Ingredients
Roasted Butternut Squash
- 1 small butternut squash peeled, seeded, and cubed
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper less if sensitive to spice
- ¼ teaspoon Italian herb mix
- ¼ teaspoon Morton® Fine Himalayan Pink Salt
Apple Cider Vinaigrette
- 1 garlic clove peeled
- 1 small shallot peeled
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ¼ cup apple cider vinegar
- ¾ cup olive or canola oil
- ½ teaspoon pepper
- ½ teaspoon Morton® Fine Himalayan Pink Salt
Salad
- 14 oz. spring salad mix
- 2 cups chopped roasted butternut squash
- 1 cup cooked quinoa cooled
- ½ red onion thinly sliced
- 1 Granny Smith apple sliced
- 1 cup dried cherries/cranberries/craisins
- 4 oz. soft crumbled goat cheese
- ½ cup chopped roasted pecans
Instructions
- Preheat the oven to 400°F. Peel, deseed, and chop the butternut squash into ½-inch cubes.
- Toss with the extra virgin olive oil, cumin, coriander, cinnamon, cayenne, herbs, and Morton® Fine Himalayan Pink Salt for the roasted butternut squash and place a single layer on a baking sheet.
- Roast for 30 - 40 minutes, flipping the squash halfway through baking. Allow to cool completely.
- Make the vinaigrette while the squash is roasting. Finely mince the garlic and shallot. (I pressed both through a garlic press.)
- Stir together the prepared garlic and shallot, maple syrup, mustard, apple cider vinegar, oil, pepper and Morton® Fine Himalayan Pink Salt for the vinaigrette in a bowl until fully combined.
- Set aside to let the flavors infuse together.
- Toss together the spring salad, roasted and cooled butternut squash cubes, quinoa, sliced red onion, sliced apples, dried cherries, goat cheese, and chopped pecans for the salad in a large salad serving bowl. Serve with the vinaigrette.
Notes
Can make squash ahead of time.
Salad can be made and eaten for several days making it great for meal planning. Simply dress salad when ready to eat.