Roasted Squash Salad

Simple roasted butternut squash and arugula salad with dried cranberries, white raisins, toasted almonds dressed with creamy goat cheese dressing.

Roasted Squash Salad with Cranberries

What is Butternut Squash?

Butternut squash is a type of winter squash that is characteristically oblong with pale orange skin. It has a sweet, nutty flavor and is commonly used in soups, stews, casseroles, and as a side dish.

Butternut squash is a great source of vitamins A, C, and E, as well as dietary fiber and potassium. It is easy to prepare by simply peeling the skin and removing the seeds before cooking.

Roasting butternut squash brings out the sweet natural flavors of the squash. This roasted butternut squash recipe adds a natural sweetness to the salad. 

Roasted Butternut Squash Salad with Cranberries

This roasted squash salad with cranberries is a very simple recipe with just a few ingredients. The flavor combinations are harmonious and inspired by the season. The oven roasted squash, white raisins and dried cranberries add a natural sweetness to the delicate peppery arugula. The toasted almonds bring a nutty crunchy texture to the salad. While the creamy and tangy goat cheese salad dressing balances out the sweetness. 

Easy Roasted Squash Salad with Fall Ispired Flavors

This salad has a balanced flavor with the combination of the ingredients. The delicate, slightly bitter flavor of the arugula is offset by the sweetness of the of the roasted butternut squash and semi-sweet dried cranberries.

The toasted almonds and a needed crunch and toasted nuttiness, while the tangy goat cheese lemon dressing ties it all together with a balanced creamy citrus flavor.

Ingredients:

Roasted Squash

• Butternut squash – depending on size
• Olive oil
• Sea salt and black ground pepper
• Dried parsley flakes

Arugula Salad

• Arugula
• Toasted sliced almonds
• Dried cranberries and white raisins

Goat Cheese Salad Dressing

• Plain goat cheese
• Whole milk
• Fresh lemon juice
• Sea salt and fresh ground pepper

Directions:

Roasted Squash:

Pre-heat oven to 350°F. Line baking sheet pan with parchment paper and set aside.

Slice the butternut squash and remove the seeds. If the skin seems tough on the squash the peel it off.

Place the squash onto the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and dried parsley flakes.

Bake for about 15 minutes. Depending on the size of the squash. It should be soft and tender.

Remove from oven and let cool.

Arugula Salad:

Place all ingredients into a salad bowl.

Add roasted squash rings to the salad.

Goat Cheese Salad Dressing

Place all ingredients into a high-powered blender and blend until smooth.

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