Go Back
bed of spinach on plate topped with butternut squash, pecans and goat cheese
Print Recipe
1 from 1 vote

Butternut Squash and Goats Cheese Salad

Sweet, crunchy and creamy salad full of spinach, goats cheese and sweet pecans!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: butternut squash and goats cheese salad
Servings: 4 1 1/2 cup
Calories: 203kcal

Ingredients

  • 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

Instructions

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!

Notes

Nutrition Facts (per 1 1/2 cup serving): 203 calories, 13g fat, 3.5g saturated fat, 9mg cholesterol, 105mg sodium, 19g carbohydrate, 3.5g fiber, 10g added sugar, 4.5g protein, 97mg calcium, 380mg potassium, 94mg phosphorus, 350mg oxalate
**Substitute romaine lettuce for spinach to lower oxalate to 10mg and potassium to 329mg