ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Squash Salad

Photo: Travis Rathbone; Styling: Megan Hedgpeth

Prep time 20 mins
Cook time 43 mins
Yield

Serves: 4

Top winter greens with roasted butternut squash for a clean, light meal.

Ingredients

  • 1 1/2 pounds butternut squash, unpeeled, halved, seeded and cut into wedges
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon plus a pinch of salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon plus a pinch of cayenne
  • 1/3 cup hulled pumpkin seeds
  • 4 cups winter salad greens
  • 2 tablespoons dried cranberries

Nutrition Information

  • calories 306
  • fat 20 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6 g
  • carbohydrate 32 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 272 mg
  • calcium 87 mg

How to Make It

  1. Preheat oven to 425ºF. Toss squash with 2 tsp. oil; spread in a single layer on a foil-lined baking sheet. In a small bowl, whisk syrup, vinegar, mustard, 1/2 tsp. chili powder, 1/4 tsp. salt, cumin and 1/8 tsp. cayenne. Drizzle in 3 Tbsp. oil, whisking.

  2. Roast squash until golden on bottom, about 25 minutes. Turn squash; brush with 2 Tbsp. vinaigrette. Roast until golden on other side, about 10 minutes. Brush with 2 Tbsp. vinaigrette.

  3. In a skillet, toss seeds with remaining 1 tsp. oil, 1/4 tsp. chili powder and pinch of salt and cayenne. Stir over medium heat until toasted, 5 to 8 minutes.

  4. Toss greens with cranberries; arrange on 4 plates. Drizzle with vinaigrette, sprinkle with seeds, top with squash and serve.