Ingredients
1 medium butternut squash, peeled and cubed
4 large carrots, peeled and sliced into chunks
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
4 cups baby arugula or kale
1/4 cup crumbled goat cheese
1/4 cup toasted walnuts or pecans
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed butternut squash and carrot chunks with 2 tablespoons of olive oil, salt, pepper, and cinnamon.
Step 3: Spread the vegetables in a single layer on the prepared baking sheet and roast for 30-35 minutes, turning halfway through, until tender and caramelized.
Step 4: While the vegetables roast, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
Step 5: In a large serving bowl, combine the fresh greens with the slightly cooled roasted vegetables.
Step 6: Drizzle the dressing over the salad and toss gently to coat.
Step 7: Top with crumbled goat cheese and toasted walnuts before serving.
Notes
For extra crunch, try adding roasted sunflower seeds. If you prefer a vegan version, omit the goat cheese or use a dairy-free almond-based cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 14g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 5mg
Keywords: roasted carrot and butternut squash salad, autumn salad, healthy side dish, roasted vegetables, butternut squash, carrots
