Roasted Squash Salad

roasted-squash-salad Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 1 1/2 pounds butternut squash, unpeeled, halved, seeded and cut into wedges
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon plus a pinch of salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon plus a pinch of cayenne
  • 1/3 cup hulled pumpkin seeds
  • 4 cups winter salad greens
  • 2 tablespoons dried cranberries


1. Preheat oven to 425°F. Toss squash with 2 tsp. oil; spread in a single layer on a foil-lined baking sheet. In a small bowl, whisk syrup, vinegar, mustard, 1/2 tsp. chili powder, 1/4 tsp. salt, cumin and 1/8 tsp. cayenne. Drizzle in 3 Tbsp. oil, whisking.

2. Roast squash until golden on bottom, about 25 minutes. Turn squash; brush with 2 Tbsp. vinaigrette. Roast until golden on other side, about 10 minutes. Brush with 2 Tbsp. vinaigrette.

3. In a skillet, toss seeds with remaining 1 tsp. oil, 1/4 tsp. chili powder and pinch of salt and cayenne. Stir over medium heat until toasted, 5 to 8 minutes.

4. Toss greens with cranberries; arrange on 4 plates. Drizzle with vinaigrette, sprinkle with seeds, top with squash and serve.

  • Prep Time:
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  • Yield: 4

Nutritional Information

Calories per serving: 306
Fat per serving: 20g
Saturated fat per serving: 3g
Cholesterol per serving: 0mg
Fiber per serving: 5g
Protein per serving: 6g
Carbohydrates per serving: 32g
Sodium per serving: 272mg
Iron per serving: 3mg
Calcium per serving: 87mg

Good to Know

Loaded with nutrients, chard and mustard greens can help fight cancer and heart disease. Look for baby versions, which are more tender and milder-flavored.
Lori Powell