Roasted Butternut Squash Salad
This salad combines the sweetness of roasted butternut squash, the earthiness of beets, the peppery arugula, and the tangy goat cheese, all tossed in a delightful honey balsamic dressing. Topped with crunchy walnuts and sweet cranberries, this vibrant and flavorful dish is a feast for both the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 3 cups cubed butternut squash
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- 3 cups arugula
- 1/4 cup walnuts
- 1/4 cup goat cheese
- 1/4 cup dried cranberries
- 2-3 ounces prosciutto
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat the oven to 425 degrees F.
- Place the cubed squash and beets on a large baking sheet, along with the wedged onion. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and roast for 30-40 minutes until golden brown.
- Remove and let cool slightly, carefully rub the skin off the beets. In a large salad bowl or serving platter, arrange the roasted squash, arugula, beets, walnuts, goat cheese.
- In a small bowl whisk together the honey, balsamic and olive oil until mixed. Season with salt and pepper. Dress salad as needed and serve immediately.
Nutrition
- Calories: 181 kcal
- Carbohydrate Content: 18 g
- Protein Content: 3 g
- Fat Content: 12 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 3 mg
- Sodium Content: 80 mg
- Fiber Content: 3 g
- Sugar Content: 10 g
- Unsaturated Fat Content: 8 g
- Serving Size: 1 serving
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