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  • Writer's pictureelham hazfi

Roasted butternut squash and blackberry salad

This hearty fall-winter salad has been my family’s favourite.

The flavour combination of sweet butternut squash and juicy tart blackberries that round up with goat cheese on a fresh spring mix bed make a complete meal.


  • 2 cups butternut squash cubes

  • 1 Tbsp olive oil

  • Salt and pepper

  • 1 cup black berries

  • 2 Tbsp goat cheese crumbles

  • 1 Tbsp dried cranberries

  • 4-5 cups spring mix or baby arugula


  • 1 tsp Dijon mustard

  • 1 Tbsp maple syrup

  • 2 Tbsp apple cider vinegar

  • 2 Tbsp olive oil

  • Salt and pepper


  1. Preheat oven at 400 F .

  2. In a bowl mix butternut squash cubes, olive oil, salt and pepper.

  3. Press it on a baking tray and roast for 20-25 minutes.

  4. On a serving dish lay the greens, top it with roasted butternut squash, black berries, goat cheese and cranberries.

  5. To make the dressing, In a small bowl mix Dijon mustard, maple syrup, cider vinegar, olive oil, salt and pepper and whisk.

  6. I like to put dressing on the side of this salad to keep the colours of salad ingredients

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