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A vibrant Roasted Butternut Squash Salad with kale, pecans, and goat cheese in a large bowl.

Roasted Butternut Squash Salad

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons extra -virgin olive oil
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 5 ounces baby kale
  • 0.5 cup toasted pecan halves
  • 0.5 cup dried cranberries
  • 4 ounces crumbled goat cheese
  • 3 tablespoons balsamic vinaigrette

Method
 

  1. Preheat the oven to 400°F (204°C).
  2. Place the cubed butternut squash on a parchment-lined baking sheet. Toss with olive oil, salt, and pepper until evenly coated.
  3. Roast the squash for 20 to 25 minutes, tossing once at the 12-minute mark, until tender and the edges are lightly browned.
  4. Allow the squash to cool for 5 minutes to prevent wilting the greens excessively.
  5. In a large mixing bowl, combine the baby kale, toasted pecans, and dried cranberries.
  6. Add the warm roasted squash and the goat cheese to the bowl.
  7. Drizzle the balsamic vinaigrette over the ingredients and toss gently to combine.