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A portion of roasted butternut squash salad in a bowl with red onion and arugula.

Roasted Butternut Squash Salad

Roasted butternut squash salad is a great autumn / winter salad, with goat cheese and pine nuts, and heaps of flavour.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 2 people
Diet: Gluten Free + Vegetarian
Allergens: 🧀 Dairy + 🥜 Nuts
Course: Light lunch + Side Dish
Calories: 246kcal
Author: Becca Heyes

Ingredients

  • 340 g (~ 3/4 lb) butternut squash
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1 small red onion
  • 2 cloves garlic, unpeeled
  • 1/2 tsp dried oregano (or mixed herbs)
  • 1 Tbsp pine nuts
  • 1 large handful fresh arugula (rocket)
  • 30 g (~ 1 oz) hard goat’s cheese, finely grated
  • 1 Tbsp fresh lemon juice

Instructions

  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Remove the peel from the butternut squash - a peeler usually works well, unless the skin is particularly tough (in which case, use a knife). Cut the squash into bitesized dice (1-2 cm pieces), and lay them out on a baking tray. Toss with some olive oil, and sprinkle with a little salt. Roast for around 15 minutes, until slightly softened.
    Diced roasted butternut squash on a baking tray.
  • Peel and slice the red onion. Cut one end from each garlic clove, but leave them otherwise unpeeled. When the butternut squash has roasted for about 15 minutes, add the onion and whole garlic cloves to the tray, and sprinkle with the dried oregano. Return the tray to the oven for a further 10 minutes.
    Diced butternut squash and red onion on a baking tray.
  • Toss the vegetables, then add the pine nuts, and return to the oven for a final 5 minutes. The squash should be tender and the pine nuts should be just starting to brown.
    Roasted butternut squash, red onion and pine nuts on a baking tray.
  • Remove the garlic cloves from their skins (they should squeeze right out), and mash the cloves a little with a fork. Add everything to a bowl, along with the arugula, grated cheese, and a squeeze of lemon juice. Mix well to combine.
    Butternut squash salad in a mixing bowl.
  • Serve warm, or store in the fridge until needed, and serve cold.
    A portion of roasted butternut squash salad in a bowl with red onion and arugula and goat cheese.

Video

Nutrition

Nutrition Facts
Roasted Butternut Squash Salad
Amount Per Serving (1 side portion)
Calories 246 Calories from Fat 127
% Daily Value*
Fat 14.1g22%
Saturated Fat 3.7g19%
Cholesterol 10mg3%
Sodium 832mg35%
Potassium 730mg21%
Carbohydrates 25.7g9%
Fiber 4.6g18%
Sugar 5.7g6%
Protein 8.4g17%
Calcium 288mg29%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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🖨 Recipe printed from www.easycheesyvegetarian.com

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