Roasted Butternut Squash Salad
User Reviews
5
Roasted Butternut Squash Salad
Description
This Roasted Butternut Squash Salad mixes roasted, olive oil-coated butternut squash cubes with hearty kale and spinach leaves. Crisp bacon bits add smoky savoriness, while dried cranberries offer a sweet contrast. Chopped pecans contribute crunch and nuttiness, and thinly sliced red onion gives a mild bite. Grated Parmesan cheese adds a salty, creamy touch.
The salad is dressed with a homemade balsamic vinaigrette that balances olive oil, sweet honey, tangy vinegar, Dijon mustard, and lemon juice, seasoned with salt and pepper. Roasting the squash until tender caramelizes its natural sugars, while the fresh dark greens provide earthiness and chewiness.
This is a filling salad good as a side or light main dish, especially with grilled chicken added as noted. The mix of textures and flavors offers a vibrant, seasonal plate well-suited for fall or anytime butternut squash is available.
Consider candied pecans as an alternative to regular pecans for added sweetness. Adding grilled chicken can enhance the salad to a full meal.
Ingredients
- 1 1/2 pounds butternut squash peeled and chopped into 3/4-inch cubes (about 4 cups, plural
- 1 Tablespoon olive oil
- salt freshly ground
- black pepper freshly ground
- 3-4 heaping cups kale chops and ribs removed, fresh
- 3-4 heaping cups spinach chopped, fresh leaves
- 6 lices Bacon , cooked and crumbled
- 1/2 cup dried cranberries or craisins
- 1/2 cup pecans , chopped (*see note below)
- 1/4 red onion , thinly sliced
- 1/3 cup Parmesan Cheese freshly grated
For the balsamic vinaigrette:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tablespoon Dijon mustard
- 2 Tablespoons honey
- 1 Tablespoon lemon juice
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- For the vinaigrette, whisk all ingredients together and refrigerate until ready to use.
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Spread butternut squash pieces into a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Toss gently to coat and then roast for 20-25 minutes, tossing once during cooking, until squash is tender.
- Allow to cool while you prepare the rest of the salad.
- Add kale and spinach to a large salad bowl.
- Top with remaining salad ingredients Drizzle with vinaigrette and toss gently.
Notes
- For extra sweetness, try using candied pecans instead of plain pecans.
- Grilled chicken can be added to make this salad a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 45g | 69% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 19mg | 6% |
| Sodium | 263mg | 11% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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