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Butternut squash salad with brie and candied hazelnuts.

Roasted Butternut Squash Salad

A vibrant medley of maple-roasted butternut squash, mixed greens, candied hazelnuts, brie cheese, and pumpkin seeds, all drizzled with a luscious maple vinaigrette. This salad is a delightful balance of sweet, savory, and crunchy textures that's sure to satisfy your taste buds. Perfect for a hearty side or a light main course.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Lunch, Salad, Side Dish
Cuisine American
Servings 4 people
Calories 649 kcal

Ingredients
  

For the Salad

  • 1 medium butternut squash peeled, seeded, cubed
  • 2 tablespoon olive oil
  • 2 tablespoon maple syrup
  • salt and pepper to taste
  • 6 C mixed greens
  • ½ C candied hazelnuts see below
  • ½ C brie cheese cubed
  • ¼ C pumpkin seeds

For the Maple Vinaigrette

  • ¼ C olive oil
  • 2 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Candied Hazelnuts

  • ½ C hazelnuts roughly chopped
  • ¼ C sugar

Instructions
 

  • Preheat oven to 425°F (220°C).
  • In a bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper.
  • Spread the squash on a baking sheet and roast for 25-30 minutes, or until golden and tender.
  • In a large bowl, combine the mixed greens, brie cheese, and pumpkin seeds.
  • Place granulated sugar in a small saucepan over medium heat. Let the sugar melt completely.
  • Add hazelnuts and cook, stirring constantly, until the sugar crystallizes and coats the hazelnuts (about 3-4 minutes).
  • Transfer hazelnuts to a parchment-lined baking sheet and let cool.
  • For the vinaigrette, whisk together olive oil, maple syrup, lemon juice, salt, and pepper in a small bowl.
  • Drizzle the vinaigrette over the salad and toss gently to coat.
  • Top the salad with the maple roasted butternut squash and hazelnuts.
  • Serve and enjoy your delicious and flavorful salad!

Video

Notes

  • Customize to Your Taste: Feel free to switch up ingredients based on your preferences or what's available in your pantry. Get creative!
  • Make it Ahead: Components like candied hazelnuts and roasted squash can be prepared in advance for a quicker assembly when you're ready to serve.
  • Nut Allergy? No Problem: Substitute hazelnuts with your favorite nut or seed for that satisfying crunch without compromising on flavor.
  • Vegan Friendly: Omit the brie or replace it with your preferred vegan cheese for an equally delicious plant-based option.
  • Don't Rush the Roasting: Ensure the butternut squash is properly roasted until golden for the best flavor and texture.

Nutrition

Serving: 250gCalories: 649kcalCarbohydrates: 56gProtein: 12gFat: 46gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 0.003gCholesterol: 18mgSodium: 139mgPotassium: 1076mgFiber: 7gSugar: 30gVitamin A: 20726IUVitamin C: 57mgCalcium: 189mgIron: 4mg
Keyword butternut salad, butternut salad recipe, butternut squash salad, roasted butternut squash salad, roasted squash salad
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