Caramelized Squash Salad with Pistachios and Goat Cheese
Elevate your salad game with this Caramelized Squash Salad with Pistachios and Goat Cheese—a vibrant, flavor-packed dish that seamlessly blends sweet, savory, and nutty elements. Tender roasted butternut squash, glazed with maple syrup and caramelized to perfection, pairs beautifully with creamy goat cheese, crunchy toasted pistachios, and thinly sliced red onion, all resting on a bed of fresh mixed greens. A tangy balsamic-maple vinaigrette ties everything together, making each bite a perfect balance of textures and flavors. This wholesome, elegant recipe is ideal as a holiday side dish or a light, satisfying main for any meal. Ready in under an hour, it's gluten-free and effortlessly impressive for entertaining or weeknight dining.
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Recipe Information
Ingredients
- 1 medium-sized Butternut squash
- 3 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mixed greens
- 0.5 cup Pistachios
- 4 ounces Goat cheese
- 0.25 small Red onion
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
In a large bowl, toss the squash cubes with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, salt, and black pepper until evenly coated.
Spread the squash in a single layer on the prepared baking sheet and roast for 25-30 minutes, turning halfway through, until caramelized and tender.
While the squash is roasting, prepare the vinaigrette by whisking together the remaining 1 tablespoon of olive oil, 1 tablespoon of maple syrup, balsamic vinegar, and Dijon mustard in a small bowl. Adjust seasoning with a pinch of salt and pepper to taste.
Finely slice the red onion and crumble the goat cheese. Set both aside.
Toast the pistachios in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and let cool.
In a large serving bowl, combine the mixed greens with half of the prepared vinaigrette. Toss lightly to coat.
Layer the roasted squash, sliced red onion, toasted pistachios, and goat cheese over the dressed greens.
Drizzle the remaining vinaigrette over the top and serve immediately.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3138 mg | 136% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 53.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3337 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
