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BEST Butternut Squash Salad

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. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 portions
Calories: 3043 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Prepare the salad: Meanwhile, arrange mixed greens and baby kale in a large salad bowl. Add pomegranate seeds, corn, blackberries, and walnuts. Reserve!
  5. 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!
  6. Serve: Remove butternut squash from the oven or air fryer, and then gently toss it into the salad to combine.
  7. Top the salad with goat cheese and serve.

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

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

% 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.