Roasted-Squash Salad with Maple Vinaigrette

butternut-squash-salad Lori Powell


  • 1/4 cup chopped, skinned hazelnuts (such as Diamond brand)
  • Olive oil cooking spray
  • 1 pound butternut squash, halved, seeded, and cut into 8 wedges
  • 3 tablespoons maple syrup
  • 1 1/2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 5 cups mixed winter salad greens (such as red leaf lettuce and radicchio)
  • 1/4 cup shaved Parmesan cheese


  1. Preheat oven to 425°.

  2. Place the nuts on a baking sheet in middle of oven. Bake for about 5 minutes or until fragrant. Set aside.

  3. Coat a 13- x 9-inch nonstick baking pan with cooking spray. Place squash on pan, cut sides down. Cover with foil, and roast in middle of oven about 20 minutes or until tender.

  4. Whisk together the maple syrup, vinegar, and mustard in a serving bowl until blended. Add greens, and toss until well-combined.

  5. Divide the dressed greens onto each of 4 plates, and surround with 2 squash wedges. Sprinkle evenly with nuts and Parmesan; serve.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1 1/4 cups salad)

Nutritional Information

Calories per serving: 168
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 5g
Carbohydrate per serving: 25g
Fiber per serving: 5g
Cholesterol per serving: 4mg
Iron per serving: 2mg
Sodium per serving: 147mg
Calcium per serving: 133mg