Roasted Butternut Squash Fall Salad with Cinnamon
Warm roasted butternut squash cubes tossed with cinnamon salt, layered over peppery arugula and tender spinach, then topped with tart apple slices, toasted pumpkin seeds, and sharp pecorino cheese. Creamy maple-mustard vinaigrette ties the seasonal flavors together.
Ingredients
- 2 cup butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cup baby spinach
- 2 cup arugula
- 2 whole red apples, cored and sliced
- 4 tablespoon pumpkin seeds
- ¼ cup pecorino cheese, shavedparmesan1:1dairy
mentioned as alternative
- 2 tablespoon dijon mustard
- 2 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil
- salt and pepper, to taste(optional)
Instructions
- 1
Preheat oven to 425°F.
- 2
Toss butternut squash cubes with olive oil, ground cinnamon, and salt in a roasting dish.
- 3
Roast for 20-25 minutes until tender, then remove and cool.
- 4
In a large salad bowl, layer baby spinach and arugula as the base.
- 5
Add remaining ingredients and top with cooled butternut squash and cheese.
- 6
Whisk together dijon mustard, maple syrup, apple cider vinegar, and olive oil until combined.
- 7
Dress salad and serve.
Tips
Allow roasted squash to cool completely before assembling for best texture contrast.
Layer greens first to prevent wilting from warm squash.
Whisk dressing vigorously to emulsify the mustard and maple syrup.
Good to Know
Refrigerate dressed or undressed salad in airtight container up to 2 days. Store dressing separately for longer freshness.
Roast squash up to 2 days ahead. Prepare dressing and store separately. Assemble just before serving to prevent sogginess.
Serve immediately after dressing for optimal texture and temperature contrast between warm squash and cool greens.
Common Mistakes
Do not skip cooling roasted squash to avoid wilting the delicate greens.
Do not dress salad too far in advance to avoid soggy leaves.