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harvest salad with cranberries and goat cheese
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5 from 1 vote

Roasted Butternut Squash Salad with Cranberry Vinaigrette

A healthy harvest salad filled with seasonal delicious ingredients such as butternut squash, kale, and pumpkin seeds and tossed in a homemade cranberry dressing. This Roasted Butternut Squash Salad with Cranberry Vinaigrette is a wholesome dish.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Servings: 6 Servings
Calories: 372kcal
Author: Aimee Mars

Ingredients

CRANBERRY VINAIGRETTE

  • 1/4 cup Extra Virgin Olive Oil
  • 1 Shallot peeled and sliced thin
  • 1/4 cup Cranberry Juice
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Honey
  • 2 tablespoons Dijon Mustard

ROASTED BUTTERNUT SQUASH SALAD

  • 1 medium Butternut Squash peeled and cubed or sliced into rings
  • 2 tablespoons Olive Oil
  • 1 tablespoons Honey
  • 1/2 teaspoon Cinnamon
  • 10 cups Kale shredded
  • 1/2 cup Dried Cranberries
  • 1/4 cup Pumpkin Seeds
  • 4 ounces Goat Cheese crumbled

Instructions

  • Preheat the oven to 425℉. Peel and slice the butternut squash into small cubes or rings and place them on a rimmed baking sheet. Toss with 2 tablespoons of olive oil, the honey, and cinnamon. Roast for 25 to 30 minutes or until the squash becomes fork tender.
  • In a large salad bowl combine the kale, dried cranberries, and pumpkin seeds.
  • In a small bowl whisk the vinaigrette ingredients together until well combined and smooth. Pour over the salad and toss to coat evenly.
  • Add the roasted butternut squash to the salad, toss to combine, and sprinkle with the goat cheese.

Nutrition

Serving: 2cups | Calories: 372kcal | Carbohydrates: 44g | Protein: 11g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 176mg | Potassium: 1039mg | Fiber: 4g | Sugar: 20g | Vitamin A: 24638IU | Vitamin C: 162mg | Calcium: 257mg | Iron: 3mg