Roasted Butternut Squash, Apple and Goat Cheese Salad with Honey Roasted Pecans

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Roasted Butternut Squash, Apple and Goat Cheese Salad with Honey Roasted Pecans

This fall/winter beautiful salad is satisfying, nutritious and loaded with sweet and tangy flavours! The sweet roasted butternut squash, with the crispy apple, creaminess of the goat cheese and honey glazed roasted pecans is a perfect pairing with the honey and apple cider vinaigrette!

Prep Time10

Cook Time25

Total Time35

Course: Salad

Diet: Gluten Free

Servings:

Calories: 365kcal

Author: Rose

Equipment

Baking sheet

Ingredients

Salad:

2-2½ cups butternut squash, peeled and cubed
1 tbsp extra virgin olive oil
salt and pepper
1/2 cup pecans, toasted
1 tbsp honey
5 cups mixed greens including aurgula, spinach
1 organic Granny Smith apple, cubed or sliced
1/3 cup goat cheese, crumbled
1/3 cup pomegranate arils

Vinaigrette:

1/4 cup avocado oil
2 tbsp apple cider vinegar
1 tbsp honey
1/2 tsp garlic powder
1/2 tsp Himalayan salt
1/4 tsp pepper

Instructions

Preheat oven to 400℉.
Line a baking sheet with parchment paper, add butternut squash, olive oil, salt and pepper and toss together. Bake for 20-25 minutes until the squash is tender and slightly roasted.
In a small bowl, mix together pecans with honey and seasoning with salt. For the last 7 minutes of cooking the squash, reduce the heat to 350℉ and add the pecans on the baking sheet next to the squash. Bake for 5-7 minutes. Stir once removed to prevent them from sticking to the parchment paper. Set aside to cool.
While the squash is cooking, mix together in a bowl avocado oil, apple cider vinegar, honey, garlic powder, salt and pepper. Transfer to a dressing bottle.
In a large bowl, add mixed greens, aurgula and spinach, squash, pecans and apple. Pour enough of the vinaigrette over the salad and gently toss. Top with crumbled goat cheese. Enjoy!

Nutrition