Nothing says cozy seasonal vibes like the sweet, caramelized edges of roasted butternut squash paired with the tangy pop of cranberries and creamy goat cheese. This recipe is a take on Ina Garten’s classic, but with a different vinaigrette to keep things gluten-free and low in sugar. This one is a simple yet sophisticated blend of flavors that works equally well as a festive centerpiece for your holiday table or an easy lunch to elevate your weekday routine. Keep scrolling to get my Roasted Butternut Squash & Cranberry Salad recipe!

Step 01:

Preheat the oven to 400°F degrees. You will want to peel your butternut squash and cube into bite-size pieces. *Note: If you have never worked with butternut squash before you may not know about “squash hands“. Be sure and wear some gloves while working with it!

Step 02: 

You will want to place your butternut squash onto a baking sheet and toss with your olive oil, maple syrup, salt, and pepper. For you low-carb, no-sugar friends out there: this Lakanto brand zero-sugar syrup has a fantastic taste without that overpowering cooling effect aftertaste. Once you have added the necessary toppings, but sure and give your butternut squash a good toss before adding to the oven for 20 minutes.

Step 03: 

While your squash is roasting in the oven, it’s time to put together your vinaigrette. For this, you are going to add in your apple cider vinegar, honey, garlic, Dijon mustard, salt, pepper, and olive oil. Whisk together until blended. 

Step 04: 

After 20 minutes, you are going to pull your squash from the oven to add in your cranberries. Toss all together to coat well and put back in the oven for another five minutes. 

Step 05: 

While your squash and cranberries cool, add your arugula to your bowl. I like to add a tablespoon or so of the vinaigrette and toss the arugula really well.

Step 06: 

Then, you’re going to add your walnuts, goat cheese, salt and pepper. Mix well. 

Whether you’re serving it at a holiday gathering or enjoying it as a weekday lunch, this Roasted Butternut Squash & Cranberry Salad brings all the cozy, seasonal flavors to the table. With its simple ingredients and a vinaigrette that’s both gluten-free and low-carb, it’s proof that delicious and mindful eating really can go hand in hand. I’d love to hear how it turns out for you!

Drop a comment below or share your version on social media and tag me! Here’s to savoring the season, one bite at a time!

And for more recipes from my kitchen, click here!

Roasted Butternut Squash & Cranberry Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Embrace the flavors of fall with a delightful blend of roasted squash, tangy goat cheese, sweet cranberries, and a light vinaigrette, perfect for any occasion.

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Ingredients

• 1 1/2 pounds butternut squash, peeled and diced
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 3 tbsp dried cranberries
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 6 to 8 cups of arugula
• 1/2 cup walnut halves
• 8 oz goat cheese

Vinaigrette

• 1/4 cup apple cider vinegar
• 1 tsp honey
• 1 garlic clove, grated
• 1/4 tsp Dijon mustard
• 1/4 tsp salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Instructions

1. Preheat the oven to 400°F degrees. You will want to peel your butternut squash and cube into bite-size pieces.

2. Place your butternut squash onto a baking sheet and toss with your olive oil, maple syrup, salt, and pepper.

3. Toss the butternut squash and place in the oven for 20 minutes or until tender.

4. Combine all of the vinaigrette ingredients into a bowl and whisk to blend.

5. Remove the butternut squash from the oven after 20 minutes to add the cranberries. Mix well and place back in the oven for another five minutes.

6. Add the arugula to a bowl and toss with 1 tablespoon of the vinaigrette.

7. Once cooled, add your butternut squash, cranberries, walnuts, and goat cheese to your bowl and mix well.

8. Finish it off with salt and freshly ground black pepper.

Notes

Use Lakanto brand zero-sugar syrup for a sugar-free, low-carb option!