Honey-Roasted Butternut Squash and Gorgonzola Salad

Eating seasonally can feel tricky here in Wisconsin. The summer months are great, but once we start hitting the fall and winter months, the vegetables just start getting weird. I’m still trying to convince myself to try some of those scary root vegetables like beets, rutabagas, and turnips. In fact, I recently bought some of them! Aaaand then couldn’t quite work up the gumption to make them. They actually just sat there and went bad. I know! Shame, shame. I guess I’m still just a work in progress when it comes to eating seasonally.
However, there is that beloved butternut squash that no one can really turn down. It’s a sort of delicacy to me as it comes but once a year. It’s sweet warmth adds something nostalgic to any meal and makes you feel one with the season. Kind of just makes you want to put on a sweater, jump into a pile of leaves and declare yourself Queen of the Leaf Pile! Oooor whatever gets you feeling fall-y.
Anyway. The recipe. Here it is: honey roasted butternut squash tossed with greens, roasted onions, toasted walnuts, gorgonzola, and garlicky croutons. Add a little balsamic vinegar and olive oil. Pair it with a cozy black bean soup and you will be feeling fall-y in no time!
Honey- Roasted Butternut Squash Salad
Adapted from naturallyella.com
  • ½ medium butternut squash, peeled and cut into 1/2″ cubes
  • ½ medium onion, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • 4 slices whole wheat or sprouted bread
  • 1 tablespoon olive oil
  • 3/4 teaspoon garlic powder
  • ¼ teaspoon salt
  • 3-4 handfuls of mixed greens, arugula, or spinach
  • ⅓ cup walnuts
  • ¼-1/2 cup crumbled gorgonzola cheese
  • Dressing: olive oil and balsamic vinegar
  1. Preheat oven to 400˚. Whisk olive oil, salt, and honey together, then toss with butternut squash and onions. Spread butternut squash on a baking sheet and roast until tender and beginning to brown, 35-45 minutes.
  2. Cut bread into cubes. Toss with olive oil, garlic powder, and salt. Place in oven and bake for 10-12 minutes or until cubes are crispy. Remove and set aside.
  3. Place walnuts in a small, dry skillet over medium-low heat. Stirring frequently, cook until toasted, 5-7 minutes.
  4. Toss together greens, toasted walnuts, gorgonzola, croutons, and butternut squash mixture. Serve with a drizzle of olive oil and good balsamic vinegar.


2 thoughts on “Honey-Roasted Butternut Squash and Gorgonzola Salad

  1. Looks wonderful! I just had a similar sald at Harbor House last night and was wondering how to make it! Of course I will leave out the ONION 🙂

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