Roasted Butternut Squash Salad
A roasted butternut squash salad with spicy arugula, cranberries, radicchio, and soft cheese. This is the perfect autumn or winter salad.
Servings: 4
Equipment
- Measuring cups and spoons
- Baking sheet
- Vegetable peeler
Ingredients
Roasted Squash
- 1 lb butternut squash peeled (4 cups total)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Pumpkin Seeds
- ½ teaspoon olive oil
- ½ cup raw pumpkin seeds
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground cayenne pepper or ancho pepper
Salad Assembly
- 2 cups arugula
- ½ head radicchio cored and sliced
- ½ cup soft cashew cheese or goat cheese
- ½ large apple sliced
- ¼ cup dried cranberries
- 1 batch Balsamic dressing you will have extra
Instructions
- Preheat the oven to 425°F (220°C). Peel the squash and cut it into quarter moons. Place onto an unlined baking sheet and mix with the olive oil and salt.1 lb butternut squash, 1 tablespoon olive oil, ½ teaspoon sea salt
- Roast on the bottom rack for 20 minutes, then carefully flip and roast for another 10 minutes.
- While the pumpkin is in the oven, toast the pumpkin seeds. Heat the oil over medium, and when hot, add the pumpkin seeds. Toast until fragrant, stirring constantly. Once fragrant, stir in the garlic powder, paprika, salt, and cayenne pepper.½ teaspoon olive oil, ½ cup raw pumpkin seeds, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon ground cayenne pepper
- Once the pumpkin is ready, assemble the salad. Start with arugula, then layer in the radicchio, cheese, apple, cranberries, and pumpkin. Sprinkle with the pumpkin seeds and serve with balsamic dressing.2 cups arugula, ½ head radicchio, ½ cup soft cashew cheese, ½ large apple, ¼ cup dried cranberries, 1 batch Balsamic dressing
Nutrition
Serving: 1g | Calories: 305kcal