Ingredients and Weight:
- Butternut squash: 1 medium (2 pounds)
- Arugula: 5 ounces
- Spinach: 5 ounces
- Kale: 5 ounces
- Dried cranberries: 1/2 cup
- Walnuts: 1/2 cup, toasted
- Goat cheese: 1/2 cup, crumbled
- Honey: 1/4 cup
- Olive oil: 1/4 cup
- Apple cider vinegar: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes (for roasting butternut squash)
Difficulty Level:
2/5 (easy)
Preparation Method Steps:
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut butternut squash in half lengthwise and scoop out seeds. Brush with olive oil, salt, and pepper. Place cut side up on a baking sheet and roast for 20 minutes, or until tender.
- While the squash is roasting, wash and dry the greens.
- In a large bowl, combine arugula, spinach, kale, cranberries, walnuts, and goat cheese.
- In a small bowl, whisk together honey, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Once the squash is roasted, allow it to cool slightly. Scoop out the flesh and add it to the salad bowl.
- Drizzle the dressing over the salad and toss well to combine.
Nutritional Information:
Serving size: 1 cup
Calories: 250
Fat: 15 grams
Cholesterol: 10 milligrams
Sodium: 200 milligrams
Carbohydrates: 30 grams
Protein: 10 grams
Dish Characteristics:
- Colorful and visually appealing
- Sweet and savory flavors
- Crunchy and soft textures
- Healthy and nutritious
User Comments:
- "This salad is the perfect blend of sweet, savory, and crunchy. It's a crowd-pleaser every time." - Sarah J.
- "I love how the roasted butternut squash adds a warm and nutty flavor to the salad. It's a great way to use up fall produce." - John M.
- "The dressing is simple but delicious. It really brings out the flavors of the vegetables and goat cheese." - Jennifer H.
Special Precautions and Tips:
- If you don't have butternut squash, you can substitute another winter squash, such as acorn squash or kabocha squash.
- To make the salad ahead of time, prepare the dressing and vegetables the day before. Assemble the salad just before serving.
- For a vegan version of the salad, omit the goat cheese and use maple syrup instead of honey.
