What is better than a filling fall-inspired butternut squash salad!? This delicious butternut squash and goats cheese salad is one of my all time favorite meals in the fall. The sweet roasted butternut squash, crunchy pecans and creamy goats cheese covered in a sweet maple vinaigrette makes the salad irresistable!
How to Serve Butternut Squash and Goats Cheese Salad
This salad makes a wonderful meal all by itself! The salad has all components of a healthy meal including veggies (spinach!), carbohydrate (butternut squash) and some protein (pecans and goats cheese). If you are enjoying this salad as a main dish, I would double the portion size!
The salad is also a wonderful side dish to elevate any dinner. Serve as an accompaniment to your favorite meal!
This salad is also perfect to impress your friends – without putting in much effort! I brought this salad to a dinner party – everyone thought I was quite fancy!
It is hard to tell what the star of this salad is: the toasty pecans, sweet butternut squash, zesty and sweet maple vinaigrette or the goats cheese. Personally, I think the goats cheese really makes it.
Goats cheese is wonderful way to make a basic salad feel very fancy. Goats cheese is also a great source of calcium and tends to be much lower in salt compared to other cheese.
For an extra treat, substitute the roasted pecans with some candied nuts! This will add a little sugar and a few calories to the dish, but the portion size makes this treat fit easily in a healthy diet! You can buy pecans that are already candied, or make your own!
You can absolutely swap out the pecans for your favorite nut if you prefer.
Butternuts Squash and Goats Cheese Salad for Kidney Stones
Do you have a history of calcium oxalate kidney stones and need to watch how much oxalate you eat? Hint: not everyone does! With a few modifications, this salad can be a great low oxalate option for a healthy diet for calcium kidney stones!
Nearly 100% of the oxalate in this recipe comes from the spinach, which is notoriously high in oxalate. Swap out the spinach for romaine lettuce to lower the oxalate to only 10mg per serving.
Nuts are also notoriously high in oxalate. However, pecans are a much lower oxalate choice! The portion size of pecans in this salad make it a healthy option for people who need to limit oxalate.
Butternut Squash and Goats Cheese Salad
- 1 cup roasted butternut squash cubed
- 4 cups spinach loosely packed (or, romaine lettuce)
- 1/4 cup dried cranberries
- 1/3 cup goat cheese crumbled
- 1/4 cup roasted pecans roughly chopped
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
Roasted Butternut Squash
- To roast the squash, peel and cut the squash into 1/2-inch cubes. Toss with a little olive oil on baking sheet. Roast at 450'F for about 20 minutes, until just tender.
Make the Salad
- In a large bowl, combine roasted squash, spinach, cranberries, cheese and pecans. Whisk together syrup, olive oil, vinegar and mustard to make dressing. Toss dressing with salad. Enjoy!