Roasted Butternut Squash Salad

image :  Roasted Butternut Squash Salad


  • Maple Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • salt and freshly ground pepper
  • Roasted Butternut Squash Salad

  • 2 1/2 lbs (1.25kg) butternut squash
  • 3 tablespoons Thai sweet chili sauce
  • 2 teaspoons olive oil
  • 2 rosemary sprigs
  • 1 medium red onion, cut into thin wedges
  • salt and freshly ground pepper
  • 6 cups mixed baby lettuce leaves
  • 4 oz (125g) goat cheese, crumbled
  • 1/3 cup sliced almonds, toasted


This is one of my favourite salad recipes—it looks pretty, it has a wonderful flavour and it is incredibly versatile. I like to serve it as an appetizer, as a side salad or as part of a main meal. Anyway you serve it, I am sure it will become a favourite of yours too.

To make the maple dressing, put all the ingredients in a jar and shake until well combined.

To make the roasted butternut squash salad, line a large baking sheet with parchment paper. Preheat the oven to 400°F (200°C). Peel the squash, cut in half lengthways, and scrape out and discard the seeds. Cut into 1/4 inch (6mm) thick slices.

Combine the squash, sauce, oil, rosemary, onion and a pinch of salt and pepper on the prepared baking sheet and arrange in a single layer. Roast, uncovered, in the preheated oven, turning once during cooking, for 30 to 40 minutes or until tender and golden.

Put the lettuce, goat cheese, almonds and squash mixture in a large bowl.

Drizzle with the dressing and toss gently.

Serves 6.