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Best Butternut Squash Salad

Best Butternut Squash Salad
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This Best Butternut Squash Salad is the perfect centerpiece for your next gathering, blending warm, earthy roasted squash with crisp, vibrant greens. Featuring a harvest-inspired medley of pomegranate seeds, blackberries, toasted walnuts, and creamy goat cheese, this salad is finished with a zesty apple cider vinaigrette. It is a nutritious, visually stunning dish that creates a perfect texture contrast and balances savory, sweet, and tart flavors—ideal for holidays or a sophisticated weeknight dinner.

Ingredients

Scale

1 pound butternut squash, peeled and diced into 1/2-inch cubes
2 tablespoons olive oil
1 tablespoon maple syrup
Salt and freshly ground black pepper to taste
3 cups mixed greens
3 cups baby kale
1/2 cup fresh pomegranate seeds
1/2 cup canned fire-roasted corn, drained and rinsed
1 cup fresh blackberries
1/2 cup roasted unsalted walnuts
4 ounces crumbled goat cheese
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/3 cup extra virgin olive oil

Instructions

Preheat your oven to 400°F (200°C).
Toss diced butternut squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, salt, and pepper on a baking sheet.
Roast for 20-25 minutes until the squash is tender and golden brown; let cool slightly.
In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, and olive oil to create the vinaigrette.
In a large salad bowl, combine the mixed greens and baby kale.
Top with roasted squash, pomegranate seeds, corn, blackberries, walnuts, and crumbled goat cheese.
Drizzle with the prepared dressing and toss gently before serving.

Notes

You can roast the squash ahead of time and store it in the refrigerator. If you prefer to make this dairy-free, simply omit the goat cheese or substitute with a vegan nut-based cheese alternative.

Find it online: https://cookingwithramsay.com/best-butternut-squash-salad/