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Roasted Butternut Squash Salad

Meet your new power salad, vibrant and nutritious with just a touch of citrusy vinaigrette. The robust flavours of butternut squash and goat cheese combine especially well with apples, grapes and walnuts. This salad is ideal for the diet savvy and vegetarians

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  • 1. Preheat oven to 400 F. Line a baking sheet with foil
  • 2. Toss butternut squash with olive oil, maple syrup, pepper and salt. Place squash on the prepared baking sheet and roast for 20 – 25 minutes, until tender. Set aside to cool
  • 3. While the squash is roasting, prepare the vinaigrette. Combine, orange juice, apple cider vinegar, shallots, olive oil, maple syrup and basil.
  • 4. To construct, place the greens in a salad bowl, add roasted squash, apples and grapes, season with salt and pepper and toss with the orange vinaigrette.
  • 5. Top with feta cheese and toasted walnuts. Enjoy