Roasted Butternut Squash Salad
User Reviews
5.0
12 reviews
Excellent
Roasted Butternut Squash Salad
Report
This roasted butternut squash salad is the ultimate fall harvest salad. With oven roasted butternut squash, sliced apples, creamy blue cheese crumbles, candied walnuts, tart pomegranate seeds, and a homemade honey dijon vinaigrette. This butternut squash harvest salad comes together easily and will be a favorite throughout fall.
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Ingredients
Honey Dijon Vinaigrette
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Salad
- 2 cups diced butternut squash
- 2 tablespoons olive oil
- Pinch kosher salt
- Pinch freshly ground black pepper
- 5 ounces mixed greens
- 1 large honeycrisp apple (stems/seeds removed, thinly sliced)
- 1/4 cup Blue cheese crumbles
- 1/4 cup candied pecans or walnuts (roughly chopped (see note))
- 3 tablespoons pomegranate seeds (one pomegranate fruit, or you can purchase already deseeded)
Instructions
- Preheat oven to 400F degrees. In a small bowl toss together the diced butternut squash, 2 tbsp olive oil, and pinch of kosher salt and ground black pepper. On a baking sheet, evenly spread the diced butternut squash. Roast for 25-30 minutes, flipping halfway through, until they are golden brown. Remove from oven and set aside.
- While the butternut squash is roasting, in a small bowl add all of the vinaigrette ingredients and whisk until fully combined. Taste and adjust if needed, if too acidic, add more honey. Place in refrigerator until ready to serve, whisk again prior to serving.
- In a large serving bowl, add in the mixed greens, followed by the roasted butternut squash, sliced apples, blue cheese crumbles, pecans, pomegranate seeds. When ready to serve, drizzle with the honey dijon vinaigrette.
Equipments used:
Notes
- Cheese: For this recipe I used blue cheese. The creaminess and slight funk gives the salad so much flavor and pairs well with the squash and apples. Not a fan of blue cheese? I would sub goat cheese if you need.
- Apple: I used honey crisp apples sliced thin. You can substitute your favorite type of apple.
- Nuts: Originally this salad was made with regular pecans. Then I tried candied pecans and walnuts and found both to be amazing. You can use either type of nut.
- Pomegranate seeds: great texture and tartness for the salad. I used store bought seeds that were already taken out of the fruit.
- When serving the salad you can dress the greens or serve on the side. If you are making ahead of time, wait to dress the salad or else the leaves will wilt. I would also advise cutting the apples right before serving, so they do not brown.
Nutrition Information
Show Details
Calories
499kcal
(25%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
40g
(62%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
27g
Cholesterol
6mg
(2%)
Sodium
367mg
(15%)
Potassium
447mg
(13%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Vitamin A
7944IU
(159%)
Vitamin C
28mg
(31%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 40g | 62% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 27g | 135% |
| Cholesterol | 6mg | 2% |
| Sodium | 367mg | 15% |
| Potassium | 447mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 7944IU | 159% |
| Vitamin C | 28mg | 31% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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