Roasted Butternut Squash Salad
Perfect in fall and winter this salad includes many of the cold season's top ingredients, like cranberries, apple, and crumbled cheese.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
- 32 ounces butternut squash Trader Joe's sells these precut
- 1 large red onion divided
- 4-5 tablespoons olive oil extra virgin
- 6 ounces arugula
- 1 medium apple Honeycrisp or Granny Smith
- 4 ounces blueberries
- 4 ounces crumbled Blue cheese
- 1-2 cloves garlic
- 1 lemon
- 1-2 tablespoons Vermont maple syrup
- 2-3 ounces dried cranberries
Roasting the Squash
Preheat the oven to 400° Fahrenheit.
Line a baking sheet with aluminum foil.
Chop the butternut into bite-sized pieces.
Dice your red onion into medium-sized chunks. Set 1/4 of the red onion aside for later. In a large bowl combine olive oil, salt, and pepper with the butternut squash and onion.
Put it the butternut squash and onions in the oven and roast for 20 to 25 minutes or until soft.
Prepping the Cranberries (optional)
This is completely optional, but I've come to enjoy the resulting taste and texture and often do this when my cranberries have become a bit hard. In a small sauté pan bring a couple of tablespoons of water to a boil, dial the heat back to medium-low and let the cranberries simmer for a few minutes.
Preparing the Salad toppings
Slicing + Dicing: Take the 1/4 reserved red onion and chop into smaller pieces. Peel and crush your garlic. Dice the apple into small pieces.
Take a medium bowl or container and combine diced apple, cranberries, crumbled blue cheese, garlic, and onion. Add the juice of one lemon and 1-2 tablespoons of maple syrup. Combine and lightly season with salt and pepper.
Calories: 427kcal | Carbohydrates: 53g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 562mg | Potassium: 1018mg | Fiber: 7g | Sugar: 25g | Vitamin A: 21195IU | Vitamin C: 65.7mg | Calcium: 323mg | Iron: 2.5mg