Photo: Iain Bagwell; Styling: Amy Burke
Hands-on Time
20 Mins
Total Time
50 Mins
Makes 6 to 8 servings

How to Make It

Step 1

Preheat oven to 400°. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss together squash, olive oil, and next 3 ingredients in a large bowl; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until squash is tender and begins to brown, stirring once after 10 minutes. Remove from oven, and cool in pan 10 minutes.

Step 2

Meanwhile, pulse poppy-seed dressing and cranberries in a blender 3 to 4 times or until cranberries are coarsely chopped.

Step 3

Toss together squash, gourmet salad greens, and next 3 ingredients on a large serving platter. Serve with dressing mixture.

Ratings & Reviews

Unique and yummy!

November 16, 2015
Loved this unique combination of items.  It's just as good without the bacon!

GuagDoyle's Review

November 26, 2012
I made this for Thanksgiving. It was excellent! This will be a Thanksgiving staple!

Tetoiles's Review

March 23, 2012

pstephenson's Review

February 06, 2012
Love this! I am hooked on it. I did not tell my family it was Goat cheese until they ate it! I served the cheese on the side just in case. The salad is beautiful served on a large platter.

tll413's Review

December 15, 2011
so delish.... if you like butternut squash you will love this is so good...I added more rave reviews when I served it

SuzanWoodard's Review

November 04, 2011