Roasted Butternut Squash, Romaine And Goat Cheese Salad Recipe

Recipe By Slurrp

This Roasted Butternut Squash, Romaine and Goat Cheese Salad is a delicious and satisfying salad that combines the sweetness of roasted butternut squash with the crispness of romaine lettuce and the creaminess of goat cheese. The flavors and textures complement each other perfectly, creating a salad that is both refreshing and filling. It's a great option for a light lunch or as a side dish for dinner.

4.1
15 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Roasted Butternut Squash, Romaine And Goat Cheese Salad
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Ingredients for Roasted Butternut Squash, Romaine And Goat Cheese Salad Recipe

  • 1/4 Small Butternut Squash, Peeled, Seeded, And Cut Into Cubes
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1 cup Chopped Romaine Lettuce
  • 0.13 cup Crumbled Goat Cheese
  • 0.06 cup Toasted Pecans
  • as needed Balsamic Vinaigrette, For Drizzling

Directions: Roasted Butternut Squash, Romaine And Goat Cheese Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • STEP 2.Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them out on the prepared baking sheet.
  • STEP 3.Roast the butternut squash for 25-30 minutes or until tender and slightly caramelized.
  • STEP 4.In a large salad bowl, combine the roasted butternut squash, chopped romaine lettuce, crumbled goat cheese, and toasted pecans.
  • STEP 5.Drizzle the salad with balsamic vinaigrette and toss gently to combine.
  • STEP 6.Serve the salad immediately and enjoy!

Cooking Tips

  • To save time, you can buy pre-cut butternut squash cubes from the grocery store.
  • For added flavor, you can sprinkle some dried cranberries or pomegranate seeds on top of the salad.
  • If you don't have romaine lettuce, you can use mixed greens or spinach instead.

Storage and Serving

  • This salad is best served fresh and should be consumed immediately.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, you may need to refresh the salad by adding a drizzle of balsamic vinaigrette and tossing gently.
Nutrition
value
287
calories per serving
15 g Fat8 g Protein26 g Carbs3 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    8g
  • Carbs
    26g
  • Fiber
    3g

MacroNutrients

  • Carbs
    26g
  • Protein
    8g
  • Fiber
    3g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    158mg
  • Iron
    1mg
  • Vitamin A
    138mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    159mg
  • Selenium
    6mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp