An unexpected way to serve a roasted squash salad. Roasted squash wedges are topped with dressed baby greens, goat cheese, and toasted pine nuts.
Roasted Squash Salad with Goat Cheese
This roasted squash salad is made with thick wedges of roasted winter squash topped with baby greens, goat cheese, and toasted pine nuts. The squash is roasted until tender and lightly browned, then the greens are tossed with a port wine vinaigrette and served on top.
I use kuri or acorn squash for this salad, but you can use other winter squash or pumpkin depending on what you have available. Keeping the squash in wedges makes for a different presentation, while keeping the preparation simple.
Roasted Squash Salad for a Holiday Meal
The salad boat presentation makes this roasted squash salad a nice option for a holiday meal. Instead of serving the squash and salad separately or cutting the squash into pieces, each person gets an individual wedge of roasted squash topped with the dressed greens.
The squash can be roasted ahead of time and the greens dressed just before serving, so there’s not much to do at the last minute.
Ingredients for Roasted Squash Salad
Winter squash — Use two small kuri or acorn squash. Other winter squash or pumpkin can also be used, although the size and shape will affect the roasting time and serving size.
Baby spinach and kale — I use a combination of baby spinach and kale, but any baby salad greens can also work.
Goat cheese — Crumble over the finished salad. Feta could also work if you prefer.
Pine nuts — Toast before adding to the salad.
Port wine vinegar — Reduced with honey or maple syrup until slightly thickened, then used in the vinaigrette and drizzled over the finished salad.
Olive oil, salt, and pepper — For roasting the squash and dressing the greens.
How to Make Roasted Squash Salad
1. Make the Port Wine Vinegar
Combine the port wine vinegar and honey or maple syrup in a saucepan. Bring to a simmer and cook until reduced by half and slightly syrupy. Let cool and refrigerate in a sealed container until ready to use.
2. Roast the Squash
Preheat the oven to 400°F.
Cut the squash in half and scrape out the seeds. Cut each half into quarters, leaving the skin on. Arrange on a baking sheet, toss with olive oil, salt, and pepper, and roast until tender and lightly browned, about 35 to 45 minutes depending on the size of the squash.
3. Toast the Pine Nuts
While the squash roasts, spread the pine nuts on a baking sheet and toast until fragrant and lightly golden, about 5 minutes. Watch them closely since they can brown quickly.
4. Dress the Greens
Whisk together the reduced port wine vinegar and remaining olive oil. Season with salt and pepper, then add the spinach and kale and toss to coat.
5. Assemble the Salad
Place the roasted squash wedges on plates with the skin side down. Divide the dressed greens among the squash wedges and top with crumbled goat cheese and toasted pine nuts. Drizzle with additional reduced port wine vinegar if desired.
Tips for Making Roasted Squash Salad
Cut the squash into even wedges. Try to keep the pieces similar in size so they roast at roughly the same rate.
Leave the skin on. The skin helps the squash hold its shape while roasting and makes the wedges easier to serve.
Watch the pine nuts. They can go from lightly toasted to burnt quickly, so keep an eye on them while they’re in the oven.
Dress the greens just before serving. This keeps them from becoming too soft while the squash is being prepared.
Variations
Use a Different Winter Squash
Kuri and acorn squash work particularly well because of their smaller size and shape, but other winter squash can be used. Adjust the roasting time depending on the size and thickness of the wedges.
Substitute Feta for the Goat Cheese
Crumbled feta can be used in place of goat cheese for a saltier flavor.
Change the Greens
Use another combination of sturdy salad greens in place of the baby spinach and kale.
Can You Make Roasted Squash Salad Ahead?
The squash can be roasted several hours ahead of time and brought back to room temperature before assembling the salad. The port wine vinegar can also be prepared in advance and refrigerated.
For the best texture, dress the greens shortly before serving and add the goat cheese and pine nuts after assembling the salad.
How to Serve Roasted Squash Salad
Serve the salad warm or at room temperature. For a holiday meal, arrange the roasted squash wedges on a plate and top each one with the dressed greens, goat cheese, and toasted pine nuts just before serving.
How to Store Roasted Squash Salad
Store the roasted squash, dressed greens, and toppings separately in airtight containers in the refrigerator. The roasted squash can be served cold or brought to room temperature before assembling.
Final Thoughts
This roasted squash salad makes an easy addition to a holiday menu when you want something a little different from a traditional green salad.
More Squash Recipes
Roasted Squash Salad
This roasted squash salad is a little different from the usual. Roasted winter squash wedges are topped with dressed baby greens, goat cheese, and toasted pine nuts, then finished with a port wine vinaigrette. It’s an easy addition to a holiday menu when you want something other than a traditional green salad.
Ingredients
For the Salad:
- ¼ cup/28g pine nuts
- 2 small kuri or acorn squash
- 3 Tablespoons/45ml olive oil, divided
- Sea salt and freshly ground black pepper
- 2 Tablespoons/30ml reduced port wine vinegar, divided use
- 4 ounces/114g baby spinach and kale
- 2 ounces/56g goat cheese
For the Reduced Port Wine Vinegar:
- 1 cup/240ml port wine vinegar
- 1 Tablespoon/15ml honey or maple syrup
Instructions
- Make the reduced port wine vinegar: Pour the vinegar into a heavy-bottomed saucepan over moderate heat. Stir in the honey or maple syrup and bring to a simmer. Cook until the vinegar has reduced by half and has started to become syrupy. Let cool and store in a sealed container in the refrigerator until ready to use.
- Preheat the oven to 400°F. Spread the pine nuts on a large rimmed baking sheet and toast until fragrant and lightly golden, about 3-5 minutes. Set aside.
- Cut the squash in half and scrape out the seeds. Cut each half into quarters, leaving the skin on. Arrange on a large baking sheet and toss with 1 tablespoon of the olive oil, salt, and pepper. Roast until tender and lightly browned, about 35 to 45 minutes depending on the size of the squash. Let cool slightly.
- Dress the greens: In a large bowl, whisk together 1 Tablespoon of the reduced port wine vinegar and the remaining olive oil. Season with salt and pepper. Add the baby spinach and kale and toss to coat.
- Assemble: Place the roasted squash wedges, skin side down, on plates or a serving platter. Divide the dressed greens among the wedges. Top with crumbled goat cheese and toasted pine nuts. Drizzle with additional reduced port wine vinegar if desired.
- Serve: Serve warm or at room temperature.
Notes
Variations
Use a Different Winter Squash: Kuri and acorn squash work particularly well because of their smaller size and shape, but other winter squash can be used. Adjust the roasting time depending on the size and thickness of the wedges.
Substitute Feta for the Goat Cheese: Crumbled feta can be used in place of goat cheese for a saltier flavor.
Change the Greens: Use another combination of baby salad greens in place of the baby spinach and kale.
Dietary Info
Vegetarian, Gluten-Free, Grain-Free, Egg-Free
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 241Total Fat: 16gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 11mgSodium: 223mgCarbohydrates: 21gFiber: 5gSugar: 4gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Katy says
Looks great! Now, where do you find Port Wine Vinegar?
Sylvie says
Hi Katy, I usually find it at Whole Foods or online at Amazon. If you can't find it you can try balsamic vinegar instead.
Astrid Gallimimus says
Roasted Winter Squash Salad with Goat Cheese and Pine Nuts
No 10 words have filled me with lust as much as these 10 have.
Keep it up! 🙂