BEST Butternut Squash Salad
User Reviews
5.0
9 reviews
Excellent
BEST Butternut Squash Salad
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Make this Butternut Squash Salad for Thanksgiving in just 30 minutes using seasonal ingredients such as roasted butternut squash, kale, corn, pomegranate seeds, blackberries, walnuts, and goat cheese, tossed with a tasty apple cider vinaigrette. It makes a complete side to pair with this roast turkey or Instant Pot turkey breast.
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Ingredients
For the Roasted Butternut Squash
- 1 pound butternut squash peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or honey (if you're on a low-carb diet, use sugar-free-maple syrup)
- Salt and freshly ground pepper to taste
For the Salad
- 3 cups mixed greens
- 3 cups baby kale or baby arugula if you prefer
- ½ cup fresh pomegranate seeds
- ½ cup canned fire-roasted corn drained and rinsed (if on a low-carb diet, replace it with thinly shaved Brussels sprouts or nuts)
- 1 cup fresh blackberries
- ½ cup roasted walnuts unsalted (or walnut pieces). You can replace it with glazed walnuts!
- 4 ounces goat cheese crumbled (or feta cheese)
Also, For the Apple Cider Vinaigrette
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup or honey (or sugar-free maple syrup)
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup olive oil
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Instructions
- Cook the squash: Preheat the oven to 400° F (or your air fryer). In a large mixing bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper.
- Transfer it to a large baking sheet lined with foil, arranging it in one single layer, and then roast in the oven for 30 minutes or until fork-tender.
- Or, place it in the basket of your air fryer in a single layer and cook for 12-15 minutes. Depending on how small or large your basket is, you may have to cook it in batches.
- Prepare the salad: Meanwhile, arrange mixed greens and baby kale in a large salad bowl. Add pomegranate seeds, corn, blackberries, and walnuts. Reserve!
- Make the vinaigrette: In a mason jar, combine apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and olive oil. Close the jar tightly and shake until homogeneous and emulsified. Pour about 2-3 tablespoons of the vinaigrette over the salad and gently toss to combine. TIP: Make sure to lightly dress the salad; otherwise it will become soggy!
- Serve: Remove butternut squash from the oven or air fryer, and then gently toss it into the salad to combine.
- Top the salad with goat cheese and serve.
Equipments used:
Notes
- How to store leftovers
- How to store leftovers
- How to store leftovers
- How to store leftovers
- Store leftovers in an airtight container in the fridge for up to one day. The best way to avoid soggy leftovers is to serve the salad separately and allow your guests to add their own dressing.
- Store leftovers in an airtight container in the fridge for up to one day. The best way to avoid soggy leftovers is to serve the salad separately and allow your guests to add their own dressing.
- Do not freeze it!
- Do not freeze it!
- Store leftovers in an airtight container in the fridge for up to one day. The best way to avoid soggy leftovers is to serve the salad separately and allow your guests to add their own dressing.
- Do not freeze it!
Nutrition Information
Show Details
Calories
304.3kcal
(15%)
Carbohydrates
16g
(5%)
Protein
5.9g
(12%)
Fat
25.6g
(39%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5.6g
Monounsaturated Fat
13.9g
Cholesterol
6.5mg
(2%)
Sodium
254.1mg
(11%)
Potassium
422.3mg
(12%)
Fiber
4.1g
(16%)
Sugar
5.3g
(11%)
Vitamin A
8895.5IU
(178%)
Vitamin C
43.9mg
(49%)
Calcium
128.9mg
(13%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8portions
Amount Per Serving
Calories 3043 kcal
% Daily Value*
| Calories | 304.3kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 5.9g | 12% |
| Fat | 25.6g | 39% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5.6g | 33% |
| Monounsaturated Fat | 13.9g | 70% |
| Cholesterol | 6.5mg | 2% |
| Sodium | 254.1mg | 11% |
| Potassium | 422.3mg | 9% |
| Fiber | 4.1g | 16% |
| Sugar | 5.3g | 11% |
| Vitamin A | 8895.5IU | 178% |
| Vitamin C | 43.9mg | 49% |
| Calcium | 128.9mg | 13% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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