Warm roasted butternut squash salad

SmartPoints® value per serving
Total Time
33 min
8 min
25 min
The only cooking required for this beautiful, easy salad recipe is to roast the butternut squash in the oven. After it's seasoned with salt and pepper, it's baked until it's nice and tender, which should take only about 25 minutes. The rest of the dish is incredibly quick, as you can use a container of mixed salad greens and store-bought red wine vinaigrette dressing. Top the salad with the squash, crumbled goat cheese, and toasted walnuts for a delightfully savory touch. Feel free to make your own salad dressing, or use feta cheese instead of goat cheese, or experiment with your favorite kinds of squash for this versatile recipe.


uncooked butternut squash

20 oz, (1 package), peeled and seeded chunks

table salt

½ tsp

black pepper

¼ tsp

mixed greens

5 oz, (1 container), baby kale, baby arugula, mizuna, and radicchio salad

low fat red wine vinaigrette salad dressing



¼ cup(s), toasted, coarsely chopped

soft-type goat cheese

4 Tbsp, crumbled

olive oil cooking spray

2 spray(s)


  1. Preheat oven to 425°F. Spray rimmed baking sheet with olive oil nonstick spray.
  2. Put squash on prepared baking sheet. Spray with nonstick spray and sprinkle with salt and pepper; toss until evenly coated and spread to form even layer.
  3. Roast squash, turning halfway through roasting time, until tender and lightly browned, about 25 minutes. Let cool slightly.
  4. Put salad mix in large bowl. Drizzle with vinaigrette and toss until coated evenly. Divide salad evenly among 4 plates. Top evenly with squash and sprinkle with walnuts and goat cheese.
  5. Per serving: 2 cups greens, 3/4 cup squash, 1 tablespoon walnuts, and 1 tablespoon cheese

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