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Roasted Butternut Squash Salad
3.9 from 108 votes

Roasted Butternut Squash Salad

This Roasted Butternut Squash Salad combines tender, caramelized squash cubes with fresh kale, spring mix, and crisp bell peppers for a mix of textures and flavors. Dried cranberries and toasted walnuts add sweetness and crunch, while kalamata olives contribute a savory note. A simple balsamic dressing ties these components together, making it a balanced and satisfying salad.

Prep Time
1 hr
Cook Time
40 mins
Servings: 4
Calories: 446 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 Lacinato kale washed and de-stemmed, large bunch
  • 2 cups spring mix
  • ½ cup dried cranberries
  • ⅓ cup kalamata olives pitted and cut into slivers
  • ½ cup walnut raw
  • 1 bell pepper thinly sliced, red or yellow
  • 1 butternut squash small
  • 1 Tablespoon olive oil
  • ½ teaspoon salt sea salt
  • ½ teaspoon black pepper
Dressing
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • ½ teaspoon salt sea salt
  • black pepper freshly ground, to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. 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.
  3. Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.
  4. While roasting the squash, toast the walnuts on a separate baking sheet for about 6-8 minutes in the 400° oven.
  5. Remove both items from oven when finished cooking and let cool. Once walnuts are cool enough to handle, chop them into bite-size pieces.
  6. 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.
  7. Pour ½ 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).
  8. 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.

Nutrition Information

Serving 1/4 of recipe Calories 446kcal (22%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 29g (45%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g (53%) Sodium 888mg (37%) Fiber 6g (24%) Sugar 24g (48%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 446

% Daily Value*

Serving 1/4 of recipe
Calories 446kcal 22%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 29g 45%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g 53%
Sodium 888mg 37%
Fiber 6g 24%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.