Sweet and Savory Winter Squash Salad

Butternut and acorn squash are roasted until tender and combined with pecans, crumbled goat cheese, and dried cranberries for a sweet and savory winter salad that's perfect for a crowd.

This recipe came about on a cold winter day when I was craving something warm and comforting. I had some butternut and acorn squash on hand, and I decided to roast them and toss them with some pecans, goat cheese, and dried cranberries. The result was a delicious and satisfying salad that was perfect for a winter meal. I've been making this salad ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 butternut squash, peeled and cubed
• 1 acorn squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped pecans
• 1/4 cup crumbled goat cheese
• 1/4 cup dried cranberries

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss squash with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. Remove from oven and let cool slightly.
5. Add pecans, goat cheese, and cranberries.
6. Toss to combine.
7. Serve immediately.

Why It Works

• Roasting the squash brings out its natural sweetness and intensifies its flavor.
• The pecans add a crunchy texture and a nutty flavor.
• The goat cheese adds a creamy texture and a tangy flavor.
• The dried cranberries add a sweet and tart flavor.