Roasted Butternut Squash and Goat Cheese Salad
My roasted butternut squash and goat cheese salad is hearty and delicious, full of fall ingredients. The sweetness from the roasted butternut squash pairs well with the tangy goat cheese, dried cranberries, and a homemade honey balsamic dressing to top it all off.
Roasted Butternut Squash and Goat Cheese Salad
This salad is so hearty, and the flavors pair nicely. Roasting the butternut squash adds a depth of flavor and makes the salad feel like a whole meal. You can add your favorite protein or serve it as a side. The roasted pepitas add a nice crunch, making this one of my favorite fall salads.
Ingredients Needed to Make the Roasted Butternut Squash and Goat Cheese Salad~
For the Salad~
- 1 small butternut squash, peeled and cubed
- 1/4 tsp of dried or fresh thyme
- 2 cups of arugula
- 1/4 cup of pepitas
- 1/3 cup dried cranberries
- 3oz crumbled goat cheese
- Season with salt and pepper
For the Dressing~
- 1/4 cup of olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 tsp dried or fresh thyme
- salt and pepper to taste
Notes for Success~
- A small butternut squash is the perfect size for this recipe. If your squash is on the bigger side, feel free to use half or make the whole thing and have leftover roasted squash.
- Any lettuce will work for this salad. I used arugula because it is tender and has a great flavor.
How to Serve Roasted Butternut Squash and Goat Cheese Salad~
- As a Main Dish: Pair with a crisp Kale Ranch Salad or a Spinach Salad to balance the richness.
- For Weeknight Dinners: Serve with buttery Garlic-Roasted Green Beans or tender Maple-Roasted Carrots for a complete meal.
- Family Dinner Favorite: This pot pie fits beautifully next to Roast Chicken, Honey Glazed Ham, or Homemade Focaccia Bread.
- Meal Prep Friendly: Store leftovers in the fridge. Reheat in the oven at 350°F until warmed through for an easy lunch or dinner the next day.
If you make my Roasted Butternut Squash and Goat Cheese Salad recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!
Roasted Butternut Squash and Goat Cheese Salad
Ingredients
Salad
- 1 small butternut squash peeled and cubed
- 1 tbsp Olive Oil
- 1/4 tsp of dried or fresh thyme
- 2 cups of arugula
- 1/4 cup of pepitas
- 1/3 cup dried cranberries
- 3 oz crumbled goat cheese
- Season with salt and pepper
Honey Balsamic Vinaigrette
- 1/4 cup of olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 tsp dried or fresh thyme
- salt and pepper to taste
Instructions
- Start by preheating your oven to 375 degrees F. Add a 1 small butternut squash, peeled and cubed to a large sheet pan. Add 1 tsp of olive oil, 1/4 tsp of dried or fresh thyme, and season with salt and pepper. Toss well until the squash is well coated and cook for 35-40 minutes until golden and tender.
- While the squash is cooking prepare the dressing. To a bowl or mason jar add 1/4 cup of olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1/4 tsp dried or fresh thyme, salt and pepper to taste. Mix or shake well.
- Prepare the salad base by adding 2 cups of arugula, 1/4 cup of pepitas, 1/3 cup dried cranberries, 3oz crumbled goat cheese to a large bowl. Add the roasted butternut squash and top with the dressing. Toss then serve and enjoy!
