Butternut Blue Cheese and Walnut Salad Recipe

Butternut, Blue Cheese and Walnut makes a vigorous cold salad for a side dish, light lunch or light dinner. This delicious salad looks so simple but is full of flavor with just a hint of ground black pepper. In addition to that, the balsamic vinaigrette enhances the overall taste of the salad. This dressing is also available in ready-to-use form but forget about the store-bought version and make your own fresh one as it is a matter few minutes.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serving Size: 3 Persons
Utensils: mixing bowls, oven, serving platter, spoon, fork, knife, and whisk


– 8 ounces butternut squash, cut into small cubes
– 1/2 tablespoon extra-virgin olive oil
– Salt and freshly ground black pepper
– 4 ounces spinach or salad greens – washed and chopped
– 1/2 small red onion – thinly sliced
– 1/3 cup dried cranberries
– 1/4 cup chopped walnuts
– 1 ounce blue cheese

Balsamic Vinaigrette Dressing

– 2 Tablespoons balsamic vinegar
– 1 Tablespoon red wine vinegar
– 1 Tablespoon mustard
– 1 teaspoon light brown sugar
– 1 garlic clove, crushed through a press – optional
– Pinch teaspoon salt


  • 1

    The very first thing you have to do is, pre-heating your oven at 400 F°.

  • 2

    Now, take a bowl and toss together the butternut squash cubes, extra-virgin olive oil, salt and newly ground black pepper. Grab a medium baking sheet and spread the butternut mixture in an even layer on it.

  • 3

    Place the baking sheet in the pre-heat oven and bake the butternut mixture for just about 30 minutes or until lightly tender, tossing occasionally.

  • 4

    For the meantime, pick a medium bowl and add in the all the dressing ingredients, including balsamic vinegar, mustard, light brown sugar, crushed garlic clove and a pinch of salt. Mix the ingredients until incorporate well and forms a rich Balsamic Vinaigrette. Set the dressing aside until marinate well.

  • 5

    Pick a large serving platter and arrange the drained and rinsed spinach or salad greens on it. Top them with thinly sliced red onion, cranberries, and the chopped walnuts.

  • 6

    Remove the butternut mixture from oven and place them on the top of the ingredients in the platter. Sprinkle blue cheese all over the top of the warm squash.

  • 7

    Now, drizzle in the Balsamic Vinaigrette Dressing and toss gently for 2 to 3 seconds in order to coat the ingredients.

  • 8

    Serve while the Butternut, Blue Cheese and Walnut Salad is still warm.

Leave a Reply

Your email address will not be published. Required fields are marked *

six − = 5