Autumn Salad with Roasted Butternut Squash, Goat Cheese and Almonds Recipe on Food52


Autumn Salad with Roasted Butternut Squash, Goat Cheese andĀ Almonds

August 20, 2019
3 Ratings
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
  • 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
  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.
Contest Entries

See what other Food52ers are saying.

    0 Reviews