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Cranberry-Glazed Roasted Butternut Squash Salad

A festive and easy salad featuring roasted butternut squash glazed with a sweet and tangy cranberry sauce, combined with fresh greens, goat cheese, and dried cranberries for a perfect balance of flavors and textures.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup cranberry juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 small garlic clove, minced
  • 3 cups mixed salad greens (kale, spinach, or your choice)
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1/4 cup goat cheese, crumbled

Instructions

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper.
  2. Spread the squash on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
  3. While the squash roasts, prepare the cranberry glaze by combining cranberry juice, balsamic vinegar, maple syrup, and minced garlic in a small saucepan.
  4. Simmer the glaze over medium heat until it thickens slightly, about 5-7 minutes. Remove from heat and set aside.
  5. Once the squash is roasted, toss it gently with the cranberry glaze to coat evenly.
  6. In a large bowl, combine the salad greens, dried cranberries, and pumpkin seeds.
  7. Add the glazed roasted squash to the salad and toss gently to combine.
  8. Top the salad with crumbled goat cheese and serve immediately.

Notes

The butternut squash can be roasted up to two days in advance and reheated before assembling the salad. The cranberry glaze adds a sweet and tangy flavor that complements the natural sweetness of the squash. For a crunchier texture, toast the pumpkin seeds lightly before adding.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Salad
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 10mg