If your Thanksgiving feast leaves you with any leftover roasted squash, it would be perfect for this recipe here. If not, it’s well worth the effort to roast cubes of squash specifically for this recipe. Sweet, caramelized butternut squash and tart cranberries are the very soul of fall harvest flavor, contrasting perfectly pungent blue cheese and rich, toasty walnuts.
This recipe is often served as a light lunch. Although it’s also beautiful and elegant enough to serve at a holiday dish, particularly if you’ll have vegetarian guests. No matter the occasion, this is a flavorful and beautiful dish full of the spirit of the season.
Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts
- 4 ounces butternut squash, cut into small cubes
- Extra virgin olive oil
- Salt and freshly ground black pepper
- 2 ounces baby spinach or other mixed greens, rinsed and dried
- 1/2 ounce thinly sliced red onion
- 2 tablespoons dried cranberries
- 2 tablespoons chopped toasted walnuts
- 1 ounce crumbled blue cheese
1. Preheat oven to 450 degrees. Toss butternut squash cubes with olive oil to coat and season with salt and pepper. Spread in an even layer on a baking sheet and roast under cubes are tender and nicely browned, about 15 to 20 minutes, depending on the size of the cubes. Let cool slightly, or to room temperature, if desired.
2. Spread greens evenly on a large plate and top with red onion, squash cubes, cranberries, walnuts, and blue cheese. Top with dressing of choice and enjoy!