butternut squash salad

This vibrant roasted butternut squash salad features kale, dried cranberries and roasted walnuts in an easy balsamic dressing.

Roasted Butternut Squash Salad

Lacinato kale, washed and de-stemmed

spring mix

cranberries

walnuts

bell

butternut squash

olive oil

sea salt

pepper

Tablespoons balsamic vinegar

black pepper

Preheat oven

Prep squash

Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes, toss them 1 Tablespoon olive oil, salt and pepper. Spread the cubes onto a baking sheet.

Roast squash

Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.

Toast walnuts

While roasting the squash, toast the walnuts on a separate baking sheet for about 6-8 minutes in the 400° oven.

Cool

Remove both items from oven when finished cooking and let cool. Once walnuts are cool enough to handle, chop them into bite-size pieces.

Slice kale

While butternut is roasting, stack the kale leaves and roll them into tight bundles, then slice very thinly with a sharp knife to create shredded pieces.

Soften cranberries

Pour 1/2 cup of water over the cranberries and leave them to soften until you are ready to toss the salad. Drain before adding to the salad. (This step is optional).

Make dressing

In your salad bowl, whisk together dressing by combining olive oil, balsamic, sea salt and pepper. Add all the remaining salad ingredients and toss everything together. Let the salad marinate in the fridge for at least 30 minutes to an hour before serving. Serve cold or at room temp.

Store

Store leftovers in an airtight container in the fridge. It should last 1-2 days.

Just made this salad in my college dorm kitchen (lol) but oh my so delicious!!

You know, Brittany, I am generally not big on recipes from the internet. But ALL of your recipes interest me, and ALL of them that I have tried have been Delicious, Fun to prepare, and Healthy! Thank you for making a contribution to my good eating and happiness! ❤

Any recipe that my husband loves is a huge winner! Wonderfully balanced salad. Yummy and so easy to make.

This salad was amazing !!! I made it exactly like the recipe and we enjoyed it with chili for dinner !!!

What an amazing Salad. Had it as a main meal tonight. It was delicious and satisfying.

https://content.jwplatform.com/videos/BeQGj10s.mp4

Roasted Butternut Squash and Cauliflower Salad with Lemon-Honey Vinaigrette is a colorful and flavorful meal.  Try it tonight!

Roasted Butternut Squash and Cauliflower Salad with Lemon-Honey Vinaigrette

butternut squash, peeled, seeded and cut into 1-inch cubes

whole head cauliflower,

Olive oil

Salt and pepper

tsp sumac

oz chopped kale

oz baby spinach

lemon juice

tbsp extra virgin olive oil

Dijon mustard

tbsp honey

Salt and Pepper

oz goat cheese, crumbled

pine nuts

almonds

tbsp black raisins

Spread the cauliflower florets and the cubed butternut squash on one large lightly-oiled baking sheet. Season with salt, pepper and sumac. Drizzle lightly with olive oil. Roast for 45 minutes, or until done and well caramelized (If needed, broil ever so briefly to get more char).

Meanwhile prepare the lemon-honey vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt and pepper.

In a salad bowl, mix the kale and spinach together with 2 tbsp of the lemon-honey vinaigrette. Transfer to a serving platter.

Pour the remaining vinaigrette over the roasted butternut squash and cauliflower; carefully toss to coat.

Now add the roasted butternut squash and cauliflower on top of the kale and spinach mixture. Garnish with the goat cheese, nuts and raisins. Enjoy!

Roasted vegetables always put a smile on my face but add this really special vinaigrette and I'd be in heaven. I'm going to make this very soon!

Wow, you could plunk that whole platter in front of me with a fork, YUM!!

This looks gorgeous! Healthy, satisfying and perfect for fall!

What a lovely recipe! The veggies get so sweet when roasted, and the simple sumac, salt, and pepper bring out their flavors without overpowering them. The vinaigrette is heavenly as well - very smooth and not too tart. I'm not sure how I'll enjoy the raw kale, but that's personal preference, and I think gently reheating will cause it to soften, which is how I like it.
Thanks for sharing!

I made this tonight and didn’t have the kale, spinach or cheese and we still loved it!!! Great ? recipe!

Just made this for dinner. Used every ingredient except pine nuts. Absolutely delicious!

Made it yesterday. Fabulous. We all enjoyed it so much. Lovely Dressing!

made this last night with what I had on hand. 

whole family loved it.  substituted romaine for kale, feta for goat cheese, and aamchur for sumac.

omitted the pine nuts, walnuts, and raisins

This delicious butternut squash salad is filled with pomegranates, goat cheese, greens, and a spiced cumin-date dressing. It's hearty enough to be a meal on its own, but it'd also be a wonderful holiday side dish.

Butternut Squash Salad

butternut squash (peeled, seeded, and cubed)

cumin

coriander

cinnamon

cayenne (less if sensitive to spice)

loose-packed spring mix greens

goat cheese

Medjool dates (pitted and diced)

pomegranate seeds

pistachios (crushed and toasted)

sea salt and black pepper

apple cider vinegar

Medjool date (pitted)

½ garlic clove

black pepper (to taste)

water (as needed to blend)

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.

In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.

Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend.

Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.

Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing. 

Fall Harvest Salad with Butternut Squash and Apple

butternut squash,

Italian seasoning

garlic powder

salt

(5 oz.) package baby kale

medium apple, cut into 1/2 inch pieces

feta cheese, crumbled

Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender.

In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.

In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Pour desired amount of dressing over salad and toss to combine.

Yummy!!!! 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤.

Pinning this recipe to make ASAP-it looks amazing! I love the addition of honey to your toasted pepitas. So much delicious goodness in this recipe!

The flavors in this salad went so well together. It was the perfect salad to serve with a small roasted chicken. Easy dinner and everyone loved it!

Butternut squash salad is a light meal that's loaded with fall flavors — roasted butternut squash, baby kale, walnuts, dried cranberries, and feta.

cup walnuts

feta cheese (+more to top), crumbled

In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender. You could also pop it into the air fryer in a single layer at 400 F for 12-15 minutes.

In a large serving bowl, combine baby kale, walnuts, dried cranberries, and feta cheese.

In a small mixing bowl, whisk together olive oil, lemon juice, salt and pepper. Pour desired amount of dressing over salad and toss to combine. Sprinkle more feta on top, if desired.

My favorite fall salad: Butternut Squash and Brussels Sprouts! Roasted to perfection and tossed with cranberries and pumpkin seeds. Very easy, simple, and beautiful!

Butternut Squash and Brussels Sprouts Salad

butternut squash, peeled and cut into 1/2 inch cubes

brussels sprouts,

olive oil,

Kosher salt

maple syrup,

pumpkin seeds

Preheat oven to 450 degrees F.

On a large baking sheet, toss the cubed butternut squash with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Use 2 sheet pans if needed to avoid overcrowding the pan. Overcrowding leads to steaming instead of roasting.

On another large baking sheet, toss the Brussels sprouts with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Place the brussels sprouts flat side down. Use 2 sheet pans if needed to avoid overcrowding.

Roast the butternut squash and brussels sprouts for 15-20 minutes. Then, remove from oven and drizzle about 2 tablespoons of maple syrup over each sheet pan and stir to coat, flipping the veggies for even browning on all sides. Return to oven and roast for an additional 8-10 minutes or until golden brown and tender. Note: The brussels sprouts may be done before the butternut squash is, depending on how big they are.

In a large serving bowl, toss the roasted butternut squash, roasted brussels sprouts, dried cranberries, and pumpkin seeds. Drizzle with some more olive oil and maple syrup. Enjoy warm or cold!

This simple fall salad packs in the tastiest ingredients of the season and is drizzled with a creamy pomegranate balsamic vinaigrette!

Fall Salad with Pomegranate Vinaigrette

olive oil (15 mL)

rice

greens

feta cheese (113 g)

pomegranate seeds (about 1 fruit)

olive oil (60 mL)

Tbsp balsamic vinegar (30 mL)

pomegranate juice (30 mL)

salt and pepper

Squash: Preheat oven to 400 degrees F (204 C). Peel, deseed, and cube butternut. Toss with olive oil and salt.&nbsp;Lay cubes on a parchment paper lined baking sheet and roast for about 20 minutes, until fork tender and edges are darkened.

Rice: Meanwhile, cook rice according to the instructions on the package (about ½ rice with 1 cup water).

Dressing: Combine all vinaigrette ingredients in a blender until smooth and creamy, about 30 seconds.

Serve: Arrange all salad ingredients in individual serving bowls or simply toss together, then drizzle with vinaigrette (you may not need all of the dressing). 

This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!

recipe Roasted Butternut Squash

red apple, diced

feta cheese

pecans

white wine vinegar

orange zest

honey

Roast the squash

Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)

Make the dressing

In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)

Serve the salad

Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

Love the idea of the citrus with the butternut squash. Such a beautiful looking salad.

This Roasted Butternut Squash Salad with Cider Vinaigrette is a hearty, cozy salad loaded with seasonal fall produce and drenched in a tangy apple cider dressing! Vegan, Gluten-Free, Nut-Free Option.

Roasted Butternut Squash Salad with Cider Vinaigrette

shallot, thinly sliced

rosemary

Salt and black pepper,

(85 g) mixed salad greens

arugula (56 g) (or sub more salad greens)

(53 g) Roasted Rosemary Pecans, roughly chopped (or sub regular)

(60 g) vegan feta cheese (optional, but recommended)

maple syrup

dijon mustard

garlic, crushed

Prep: 

Preheat the oven to 400F and set a baking sheet aside. If you are making the Roasted Rosemary Pecans, do this now.

Roast: 

Add the butternut squash, shallot and rosemary to the baking sheet. Season generously with salt and pepper, then drizzle with olive oil. Toss well, then bake in the top rack of the oven for 30 minutes, flipping halfway.

Make the Vinaigrette: 

In a small jar, combine the oil, vinegar, maple syrup, mustard, garlic, pepper (to taste), and salt. Close the jar and shake vigorously until the dressing is emulsified; set aside.

Toss: 

Add the mixed greens and arugula to the bottom of a large bowl and toss until evenly combined. Top the greens with the roasted squash, chickpeas, pecans, feta, and half of the prepared dressing. Toss gently until all ingredients are evenly distributed.

Serve: 

Top with extra dressing as desired and serve immediately, or place the salad in the fridge for 15 minutes to serve chilled. Leftovers will keep in the refrigerator for up to 2 days.

Interested in making this, but wanted to ask, can you use frozen butternut squash instead of fresh?

Delicious! Tasted like a salad I’d pay for at a restaurant and definitely was filling. Thank you!

This salad is SO GOOD! So easy for meal prep. Have made it for a few potlucks and everyone has loves it!

Made this salad for Thanksgiving.  It was EXCELLENT. Vegan and non-vegans loved it.  Made the pecans, squash and dressing the night before.  Assembly was really easy.  100% recommend.

I added turmeric to this dressing for nutritional value and it didn’t affect the taste. Use this dressing a lot now!

https://content.jwplatform.com/videos/LZohbz2z.mp4

This amazing Roasted Butternut Squash Salad is packed with tender butternut squash, salad greens, pomegranate arils, goat cheese, walnuts, and pepitas, tossed with a tangy pomegranate dressing.

butternut squash, (peeled

salt and black pepper, (to taste)

baby arugula

pomegranate arils

pepitas

walnut pieces

goat cheese, (crumbled)

extra virgin olive oil

pomegranate juice

honey, (or to taste)

Preheat oven to 425˚F.

Line a baking sheet with foil. Transfer the diced butternut squash to the baking sheet and drizzle the squash with oil and maple syrup; season with salt and pepper, and toss to combine.

Roast for 15 to 18 minutes or until tender.

Arrange mixed greens and arugula on a large salad plate or a salad bowl. To the salad greens, add pomegranate arils, pepitas, and walnut halves. Set aside.

Meanwhile, make the dressing, and in a jar or a mixing bowl, combine the olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper; shake or whisk to combine. Taste and adjust accordingly.

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