Fall

Autumn Salad with Roasted Butternut Squash, Goat Cheese andĀ Almonds

by:
November  9, 2009
Author Notes

This is my favorite salad - any time of year! I order this salad in restaurants often, and used all of the variations to create my own! —Madeleine

  • Serves 4
Ingredients
  • 1 1 - 1.5 lb butternut squash, peeled and cut into cubes
  • 4-6 ounces baby arugula
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallot
  • 2 teaspoons Dijon Mustard
  • olive oil
  • salt and pepper
  • 3/4 cup goat cheese crumbles
  • 1/2 cup dried cranberries
  • 1 cup sliced toasted almonds (halved toasted walnuts are great too)
  • 2 tablespoons brown sugar
In This Recipe
Directions
  1. Preheat oven to 400 degrees. Toss squash with brown sugar and a drizzle of olive oil. 1 tsp of salt and 1/2 tsp of pepper. Roast for 15-20 minutes. Let cool.
  2. Make the dressing. Whisk dijon, cider vinegar, shallot, and 1/2 cup of olive oil together. Salt and Pepper to taste.
  3. Toss squash, arugula, cranberries, almonds and dressing together. Top with goat cheese crumbles.
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