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Roasted Butternut Squash Salad is everything a salad should be: flavorful, salty and sweet! Herb roasted butternut squash, salty, crispy prosciutto, tangy blue cheese, pumpkin seeds and sweet, dried cranberries are tossed together with a homemade apple cider vinaigrette. Take your salad game o the next level with this comforting, Fall salad!
Ingredients
Scale
For the salad:
- 3 1/2 cups butternut squash, cut into 1/2 inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon seasoned salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 oz prosciutto
- 8 oz spring mix
- 1/2 cup dried cranberries
- 1/2 cup blue cheese
- 1/4 cup pumpkin seeds
For the dressing:
- 1 tablespoon Dijon mustard
- 1/4 cup apple cider
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
Instructions
For the salad:
- Preheat your oven to 400 degrees. Toss the butternut squash together with the 2 tablespoons olive oil, seasoned salt, thyme and rosemary on a sheet pan. Roast for 20 minutes.
- After 20 minutes, arrange the prosciutto slices on top of the butternut squash and roast for another 10 minutes or so, or until the prosciutto is crispy. Slightly crumble the prosciutto.
- Add the spring mix to a large serving bowl and top with the roasted butternut squash, prosciutto, cranberries, blue cheese and pumpkin seeds.
For the dressing:
- In a small bowl, whisk together the Dijon mustard, apple cider, olive oil, honey and apple cider vinegar until smooth. Season to taste with salt and pepper.
- Pour the dressing over the top of the prepared salad and toss to coat. Enjoy!
Notes
- Pre-cut or a whole butternut squash can be used.
- To make this salad in advance, roast the squash and prosciutto, cool and store in the refrigerator. Assemble the salad when needed and pour the dressing over top.
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
- Calories: 279
- Sugar: 7g
- Sodium: 692mg
- Fat: 19.7g
- Carbohydrates: 19.7g
- Fiber: 3.7g
- Protein: 10.1g
- Cholesterol: 18mg
Keywords: Roasted Butternut Squash Salad
