roasted butternut squash salad

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,

olive oil

Italian seasoning

garlic powder

salt

black pepper

(5 oz.) package baby kale

medium apple, cut into 1/2 inch pieces

pomegranate seeds

feta cheese, crumbled

apple cider vinegar

Dijon mustard

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.

Butternut Squash Salad

cup walnuts

cranberries

feta cheese (+more to top), crumbled

lemon juice

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.

This Harvest Salad with Butternut Squash is fresh and green and loaded with flavor. Featuring maple pecans, cranberries, goat cheese, and a curry fig vinaigrette, it&#x27;s a welcome addition to Thanksgiving - or any fall and winter table!

Harvest Salad with Butternut Squash

field greens spinach

goat cheese

flaky sea salt

fig and ginger jam

extra virgin olive oil

honey

sweet curry powder

pecan

maple syrup

orange juice

kosher salt

For the butternut squash: Preheat oven to 375°...

For the butternut squash:  Preheat oven to 375° F. On a roasting pan, toss squash with olive oil to coat. Sprinkle with salt and pepper and toss again. Roast for 15 minutes. Stir. Roast for 15 minutes more and stir again. Roast an additional 10 minutes to fully soften and lightly caramelize the squash. Remove from oven and let cool. This can be prepared the day prior to serving. Just place cooled roasted squash in a container and refrigerate until ready to use.

For the maple pecans: In a nonstick skillet...

For the maple pecans:  In a nonstick skillet over medium to medium-high heat, toast the pecans for 3 to 5 minutes, or until warmed and fragrant. Drizzle maple syrup over pecans and stir to coat. Drizzle orange juice over pecans and stir to coat again. Spread pecans in an even layer in the skillet and cook for 2 minutes. Stir the pecans and cook for 2 minutes more.

Remove pecans to a plate and immediately sprinkle...

Remove pecans to a plate and immediately sprinkle with the sea salt. Separate the pecans and let cool completely. Leave pecans whole or chop them up a bit, if you like. These are best prepared the same day. If made the day prior, they will still be very good, but they won't have the same super crisp outer snap.

For the curry fig vinaigrette: Whisk all ingredients...

For the curry fig vinaigrette:  Whisk all ingredients until well combined. This can be prepared the day prior. Refrigerate in a covered jar or container until ready to use. Let come to room temperature before whisking to combine - it also works well to shake the vinaigrette vigorously in the covered jar!

To assemble the salad: Place half the greens...

To assemble the salad:  Place half the greens in a large salad bowl. Drizzle with some of the vinaigrette and then sprinkle on half the squash, half the cranberries, and half the goat cheese, followed by a sprinkling of salt and pepper. Add the rest of the greens, followed by the remaining squash, cranberries, and goat cheese. Drizzle with more of the vinaigrette. Sprinkle with flaky sea salt and freshly ground black pepper. You could also serve the vinaigrette on the side, instead of drizzling it on the salad, for individual servings. This would also help to preserve any leftover salad.

This Butternut Squash Feta Salad recipe is healthy and perfect for fall! It&#039;s roasted and tossed with arugula, maple dressing, and walnuts.

Butternut Squash Feta Salad

butternut

smoked paprika

pepper

hearty greens (such

walnuts (or nuts of choice)

feta cheese (or cheese of choice)

Heat oven to 400 degrees Fahrenheit.

Remove the top and bottom of the squash with a sharp knife and discard in the compost or trash bin.

Cut the butternut squash in half. Place each half, flat side down, on the cutting board. Carefully run the knife down the outer surface of each butternut squash half, or peel it with a vegetable peeler. Discard the skins in the compost or trash bin.

Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon, just as you would a pumpkin. Discard the seeds and membranes.

Cut each half of the squash into slices and then cut those slices into chunks. It&#39;s important that the squash chunks are relatively the same size to ensure that they cook evenly.This recipe calls for 5-6 heaping cups of cubed butternut squash.

How To Peel and Cut The Butternut Squash:

Place the cubed butternut squash onto a large baking sheet. Drizzle 2 Tbsp. olive oil over the butternut squash and toss to coat. Alternately, you can spread the butternut squash out across two smaller baking sheets.

Sprinkle 1 tsp. each smoked paprika and garlic powder, along with ¼ tsp. each kosher salt and pepper over the butternut squash. Toss until completely combined.

Place the baking sheet in the oven and roast the butternut squash for 22-25 minutes, or until tender. Baking times may vary slightly.

The squash should be tender, but not mushy, and easily pierced with a knife when done. Remove the pan when finished and set aside to cool.

For The Salad:

Combine 2 Tbsp. olive oil, 2 Tbsp. lemon juice, 1 Tbsp. Dijon mustard, 1 Tbsp. maple syrup, ¼ tsp. kosher salt and a pinch of pepper in a small bowl.

Whisk all of the ingredients together until combined using a small whisk or fork.

For The Dressing:

Place a small cast iron skillet or small pan on the stove top. Pour ¾ cup of unsalted walnuts (or nuts of choice) into the pan.

Heat to medium-low and toast the nuts for 5-6 minutes, stirring occasionally to prevent them from burning. Remove the pan from the heat after the walnuts are toasted.

For The Walnuts:

Place 5 oz. of your favorite hearty greens (such as arugula, spinach, kale, or Swiss chard) in a large mixing bowl.

Drizzle as much or as little of the dressing as you like over the salad and toss until completely coated.

To Serve: Pour the dressed salad out onto a serving platter or into a large serving bowl. Place the cooled roasted butternut squash on top of the greens. Add the 3/4 cup toasted walnuts and 3/4 cup crumbled feta cheese on top of the salad.

Assemble The Salad:

One of my favourite vegetables is butter nut squash and mixed with some greens (arugula) looks like it's going to be one of my favourite salads.  Thanks for the recipe.

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Fall Harvest Salad with Butternut S...

Butternut Squash Salad

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Top 4 roasted butternut squash salad recipes from across the web

The most viewed roasted butternut squash salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fall Harvest Salad with Butternut S...

Butternut Squash Salad

Harvest Salad with Butternut Squash

Butternut Squash Feta Salad

The most viewed roasted butternut squash salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine