Honey Roasted Butternut Squash and Blue Cheese Salad

  • Author: Erin Alderson
  • Yield: 3-4 1x
  • Category: Salad


  • 1/2 medium butternut squash
  • 1/2 medium onion
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 1/4 teaspoon salt
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  • 4 slices whole wheat bread
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
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  • 3-4 handfuls of lettuce or spinach
  • 1/3 pecans
  • 1/4-1/2 cup smoked blue cheese
  • olive oil and vinegar to top


  1. Preheat oven to 400˚. Cut butternut squash into 1/2" cubes and onion in to small chunks. Whisk olive oil, salt, and honey together, then toss with butternut squash and onions. Spread butternut squash on a baking tray and roast until tender and beginning to brown, 35-45 minutes.
  2. Take bread and cut into crouton-size 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 pecans in a small skillet over medium-low heat. Cook, while stirring frequently, until toasted- 5-7 minutes.
  4. Toss together lettuce, toasted pecans, blue cheese, croutons, and butternut squash mixture. Serve with a drizzle of olive oil and good balsamic vinegar.