Roasted Butternut Squash Spinach Salad with Maple Dijon Vinaigrette
Caramelized roasted butternut squash with fresh rosemary over a bed of baby spinach, topped with dried cranberries, toasted pecans, and crumbled goat cheese mixed together with a maple Dijon vinaigrette. A fall salad worth making on repeat from October through the holidays.
Equipment
- sheet pan
- Large mixing bowl
- small bowl or jar (for vinaigrette)
- whisk
- vegetable peeler
- chef's knife
- dry skillet (for toasting pecans)
Ingredients
Roasted Butternut Squash:
- 1 medium to large butternut squash (peeled, de-seeded, and cubed (about 4 to 5 cups))
- 2 Tbsp olive oil
- 4 fresh rosemary sprigs (finely chopped)
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
Maple Dijon Vinaigrette:
- ¼ cup olive oil
- 2 Tbsp pure maple syrup
- 1½ Tbsp apple cider vinegar
- 1½ tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp cracked black pepper
The Salad:
- 4 cups baby spinach
- ¼ cup dried cranberries
- ¼ cup toasted pecans (chopped)
- 2 oz goat cheese (crumbled)
Instructions
Roasted Butternut Squash:
- Preheat the oven to 350°F (175°C).
- Peel the butternut squash and cut it in half lengthwise. Scoop out the seeds, then cut each half into 1½-inch cubes.
- Place the cubed squash on a baking sheet. Drizzle with olive oil and add the chopped rosemary, salt, and pepper. Toss directly on the baking sheet until evenly coated, then spread into a single even layer.
- Roast for 35 minutes, until the squash is tender and the edges are golden and caramelized.
Maple Dijon Vinaigrette:
- While the squash roasts, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until fully combined and smooth. Set aside.
Assembling the Salad:
- In a large bowl, gently toss the baby spinach with the warm roasted squash.
- Add the dried cranberries, toasted pecans, and crumbled goat cheese.
- Drizzle with the maple Dijon vinaigrette and toss gently to combine. Serve immediately.
Notes
Make ahead:
- Roast the squash up to 4-5 days ahead and refrigerate. Reheat before assembling the salad.
- Vinaigrette keeps in a sealed jar in the refrigerator for up to 2 weeks. Shake or whisk before using.
- Toast pecans ahead and store at room temperature.
- Assemble and dress the salad just before serving.
How to store:
- Store roasted squash separately in an airtight container in the refrigerator for up to 4 to 5 days.
- Assembled dressed salad is best eaten right away. Spinach wilts and pecans soften once dressed.
- Vinaigrette keeps in a sealed jar in the refrigerator for up to 2 weeks.
How to reheat:
- Reheat squash in a 375°F (190°C) oven for 8 to 10 minutes until warmed through and edges crisp back up.
- Alternatively, warm in a skillet over medium heat with a small drizzle of olive oil.
- Assemble the salad fresh after reheating the squash.
Freezing:
- Roasted squash freezes well on its own for up to 3 months in an airtight freezer-safe container.
- Thaw overnight in the refrigerator and reheat in the oven to help restore texture.
- Do not freeze the assembled salad or the vinaigrette. Spinach and goat cheese do not hold up well once thawed.