clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash Salad with Orange Maple Cinnamon Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 2 1x


  • For the roasted squash:
  • 2 cups chopped butternut squash
  • 1/2 tbsp coconut oil, melted
  • Sprinkling of cinnamon, salt and pepper (be generous)
  • For the dressing:
  • Juice of one orange (about 1/3 cup)
  • 2 tbsp olive oil
  • 1 tbsp pure maple syrup
  • 1/4 tsp cinnamon
  • Generous pinch of salt and pepper
  • For the salad:
  • 4 oz bag of leafy greens
  • Roasted squash
  • 1/4 cup pecans, chopped
  • 1/4 cup dried cranberries
  • optional: crumbled goat cheese


  1. Preheat oven to 400F. Place cubed and peeled butternut squash chunks on a baking sheet sprayed with cooking spray. Toss cubes with melted coconut oil, cinnamon, salt and pepper and spread out in an even layer.
  2. Roast for about 25 minutes, or until squash is nicely browned.
  3. Meanwhile, whisk together the dressing ingredients and place in the fridge until the salad is ready.
  4. To assemble the salad, place the leafy greens, roasted squash, pecans and dried cranberries in a large bowl. Add desired amount of dressing plus a good pinch of salt and pepper and toss to combine. You'll have some dressing leftover.