My family and I visited Flagstaff, Arizona, this month and had such an amazing time together. We went for my cousin’s wedding, but extended the trip a bit to explore. It was already getting pretty chilly there (rumor was that it snowed the weekend prior to our visit) and we welcomed that with open arms. Although Texas has cooled down some now, we were still swimming at the beginning of October!
While we were on our trip, we visited a local restaurant chain and I ordered a salad that has been on my mind since – it was so amazing, I just had to recreate it at home. The salad featured so many of my favorite things including cranberries, sweet & spicy pecans, and gorgonzola cheese. The star of the salad was roasted butternut squash and it was all perfectly topped with dried sweet corn and a tasty balsamic vinaigrette. See why I haven’t been able to get my mind off this salad?!
This Butternut Squash Autumn Salad is great as a main course or a show-stopping side salad. I love the sweet and spicy notes along with the sharpness of the gorgonzola cheese. If you aren’t a fan of cheeses of the blue variety, feel free too substitute a high-quality goat cheese here, too. I also used pre-cut butternut squash to make this process go much more quickly- you can cut your own if you choose (or use this recipe for butternut squash leftovers – even better!). This salad is undoubtedly wfh friendly as the total time, including roasting time, is only 40 minutes. I hope you enjoy my recreation of this wonderful fall salad which is undoubtedly now in my fall-food repertoire.
Butternut Squash Autumn SaladDifficulty: Easy
This Butternut Squash Autumn Salad is great as a main course or a show-stopping side salad.
- Roasted Butternut Squash
2 cups fresh butternut squash, cut into 1 inch cubes
1 tablespoon olive oil
1/2 teaspoon kosher salt, or to taste
1 pinch of black pepper
1 tablespoon brown sugar
- Salad Toppers
4 teaspoons dried cranberries
8 teaspoons dried sweet corn
8 teaspoons gorgonzola, cut into small chunks
8 tablespoons sweet and spicy pecans, roughly chopped
8 cups field greens or spinach, washed and dried.
2 tablespoons balsamic vinaigrette
- Roasted Butternut Squash
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Combine butternut squash, olive oil, kosher salt, black pepper, and brown sugar in a medium bowl. Stir to combine thoroughly.
- Transfer the butternut squash to the prepared baking sheet and ensure the squash sits in an even layer.
- Roast the squash in the oven for 25-30 minutes or until tender, stirring halfway through for even roasting. Set aside and let cool.
- Salad Assembly
- Place 2 cups of field greens on a salad plate or bowl. Top with 1/2 cup of roasted butternut squash, 1 teaspoon dried cranberries, 2 teaspoons dried sweet corn, 2 teaspoons gorgonzola chunks, and 2 tablespoons sweet and spicy pecan pieces.
- Drizzle about 2 tablespoons, or more to taste, of balsamic vinaigrette over the prepared salad and enjoy!
- If you want an extra spicy kick, you can feel free to add cayenne to the butternut squash before roasting.
- Servings are for full dinner salads