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Butternut Squash Spinach Salad

Baby spinach tossed with roasted butternut squash, dried cranberries, crumbled goat cheese, chopped walnuts, and a maple vinaigrette!
Servings 4 servings
Author Olivia Lam

Ingredients

For the Salad

  • 4 cups Cubed Butternut Squash (1 inch cubes)
  • 1 tbsp Extra Virgin Olive Oil
  • 1/4 tsp Black Pepper
  • 1/2 tsp Kosher Salt
  • 5.25 oz Baby Spinach
  • 4 oz Goat Cheese (crumbled)
  • 1 cup Dried Cranberries
  • 1 cup Roughly Chopped Walnuts

For the Vinaigrette

  • 1/3 cup Extra Virgin Olive Oil
  • 3 tbsp Lemon Juice
  • 1 1/2 tbsp Apple Cider Vinegar
  • 3 tbsp Maple Syrup
  • 1/2 tbsp Whole Grain Mustard
  • 1/2 tsp Kosher Salt

Instructions

For the Salad

  • Preheat the oven to 425˚F. Line a sheet tray with aluminum foil.
  • Add the butternut squash to the tray. Drizzle the olive oil on top then add the salt and pepper. Mix the butternut squash cubes with the oil and seasonings until they are evenly coated. Place the tray into the oven and cook for about 25-30 minutes or until the butternut squash is tender. Remove the tray from the oven and set it aside to cool slightly.
  • Place the spinach, goat cheese, dried cranberries, and walnuts into a salad bowl. Add the slightly warm butternut squash to the bowl. The warmth of the squash will slightly wilt the spinach. Drizzle in some of the dressing and toss the salad together. Add more dressing if needed. Enjoy!

For the Vinaigrette

  • Add all of the ingredients to a bowl. Mix with a whisk until the ingredients are evenly combined.