Roasted Butternut Squash, Romain and Goat Cheese Salad
This roasted butternut squash salad is easy to make and full of flavor. The creaminess of the butternut squash and goat cheese pair beautifully with the crisp Romaine lettuce and crunchy walnuts.
Servings: 4 servings
Ingredients
Roasted Butternut Squash Salad
- 2 1/2 pounds butternut squash
- 1 tbsp avocado oil
- salt and pepper
- 1 large head of romaine lettuce
- 1 cup sprouts (I used onion sprouts)
- 3 ounces goat cheese
- 1/3 cup walnut halves
Dressing
Instructions
- Preheat your oven to 425 degrees fahrenheit.
- Using a sharp knife, slice the ends off the butternut squash. Use a vegetable peeler to completely peel the butternut squash. With a flat surface on the bulb end, stand it up on end and carefully slice it in half lengthwise. Use a spoon to remove the seeds and membrane. Dice the butternut squash into 1-inch sized pieces.
- Transfer the butternut squash to a baking tray, drizzle with avocado oil, sprinkle with salt and pepper and use your hands to mix it up and make sure all the pieces are coated.
- Roast the butternut squash for 30 minutes, flipping halfway through. Remove from the oven and let cool.
- Roughly chop the romaine lettuce and add to serving plates. Top with the cooled butternut squash, chunks of goat cheese, a sprinkle of walnuts and a small handful of sprouts. Drizzle with the champagne vinaigrette.
Notes
- I realize that many can't get avocados in the fall (or at least reasonably priced), which is why I left it off this salad recipe. But if you can get your hands on an avocado it makes a great addition to this salad. Just dice it up and add it!
Nutrition
Calories: 313kcal | Carbohydrates: 35g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 116mg | Potassium: 1058mg | Fiber: 6g | Sugar: 7g | Vitamin A: 30980IU | Vitamin C: 60.5mg | Calcium: 178mg | Iron: 2.8mg