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–+ servings
The finished butternut salad served on a white plate on a wood table.

Roasted Butternut Squash and Gorgonzola Salad

This Roasted Butternut Squash and Gorgonzola Salad is packed with delicious fall flavors and so easy to make!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Servings: 6 to 8 people
Calories: 408kcal
Author: Ginnie

Ingredients

  • nonstick cooking spray

For Butternut Squash:

  • 4 cups cubed butternut squash (about ½ a large squash)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup

For Dressing:

  • 1 medium shallot, finely diced
  • 3 tablespoons apple cider vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • kosher salt
  • pepper

For Salad:

  • 1 cup pecan halves
  • 8 ounces (227 grams) mixed salad greens
  • 1 pomegranate, seeds removed
  • 4 ounces (113 grams) gorgonzola or other blue cheese, crumbled (about 1 cup)

Instructions

  • Preheat oven to 425°F (220°C). Coat a baking sheet with nonstick cooking spray.

Prepare Butternut Squash:

  • Mix squash, 2 tablespoons olive oil, and 1 tablespoon maple syrup in a large bowl. Season with salt and pepper.
  • Transfer squash to baking sheet, then roast for 30 minutes (or until tender and caramelized), flipping every 10 minutes. Remove from oven, then set aside to cool slightly before assembling salad.

Prepare Dressing:

  • While squash roasts, combine shallot and vinegar in a small bowl. Set aside to pickle.
  • When salad is ready to assemble, whisk 4 tablespoons olive oil and 1 tablespoon maple syrup into shallot - vinegar mixture. Season dressing generously to taste with salt and pepper.

Prepare Salad:

  • While squash cooks, place pecan halves in a small skillet over medium-low heat. Cook, stirring frequently, until pecans are toasted (watch closely). Remove from pan and set aside to cool.
  • To assemble salad, pour dressing over mixed greens, then toss to coat. Top greens with roasted squash, pecans, pomegranate seeds, and gorgonzola.
  • Serve salad immediately. Enjoy!

Notes

This recipe is easy to customize. Feel free to substitute any winter squash (such as pumpkin, acorn, or kabocha) for the butternut squash. You could also use another variety of blue cheese, or if you're not a fan of blue, swap in feta or goat cheese. Skip the cheese altogether for a vegan salad. See more tips in the info before the recipe.

Nutrition

Calories: 408kcal
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