Roasted Butternut Squash Salad

Name: Roasted Butternut Squash Salad
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1 pound butternut squash; 1 tablespoon olive oil; 2 cups rocket or arugula; 2 cups lettuce; ¼ cup dried cranberries; ¼ red onion; ¼ cup pecans; ⅓ cup Parmesan Cheese; ¼ cup Bacon; salt to taste; pepper to taste; Salad dressing-; ¼ cup olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons lemon juice; 1 tablespoon honey; 2 teaspoon Dijon mustard; salt to taste; pepper to taste

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Servings
4 servings
Calories
397 kcal
Course
Side Dish, Salad, Appetizer
Cuisine
American

Roasted Butternut Squash Salad

Valerie Simpson

Report

This fall favorite roasted butternut squash salad is dressed in sweet and tangy balsamic vinaigrette. It’s packed with cozy autumn flavors with tender roasted butternut squash, fresh salad greens, crunchy onion, pecans, dried cranberries, Parmesan cheese, and crispy bacon. A simple and elegant salad that perfect side of the holiday dinner table.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound butternut squash peeled and diced into ¾-inch cubes
1 tablespoon olive oil
2 cups rocket or arugula
2 cups lettuce I used Romaine lettuce, kale, baby spinach, or other varieties of lettuce works too
¼ cup dried cranberries
¼ red onion thinly sliced
¼ cup pecans chopped
⅓ cup Parmesan Cheese grated
¼ cup Bacon crumbled
salt to taste
pepper to taste
Salad dressing-
¼ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice freshly squeezed
1 tablespoon honey
2 teaspoon Dijon mustard
salt to taste
pepper to taste

Add to Shopping List

Instructions

Roast butternut squash –

Here’s a useful guide on how to cut butternut squash into cubes.
Line a baking tray with parchment paper. Transfer cut squash cubes to the tray. Drizzle with olive oil, and add salt and pepper to taste.
Roast squash in a preheated oven at 400F for 20-25 minutes or until squash is fork tender.

Make vinaigrette –

Combine olive oil, balsamic vinegar, freshly squeezed lemon juice, Dijon mustard, salt, and pepper to taste. This is one of my favorite dressings for butternut squash salad, feel free to choose your favorite dressing in case you want to change things up. Italian salad dressing works too.

Combine salad ingredients –

To a salad bowl add roasted butternut squash, rocket leaves, romaine lettuce leaves, sliced onion, dried cranberries, chopped pecans, and grated Parmesan cheese.
Pour the salad dressing on top.
Toss the salad well.
Add the final topping of crispy bacon on top and serve immediately.

Notes

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition Information

Show Details

Calories 397kcal (20%) Carbohydrates 29g (10%) Protein 7g (14%) Fat 30g (46%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 0.02g Cholesterol 15mg (5%) Sodium 273mg (11%) Potassium 581mg (17%) Fiber 4g (16%) Sugar 15g (30%) Vitamin A 12548IU (251%) Vitamin C 28mg (31%) Calcium 187mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 397 kcal

% Daily Value*

Calories	397kcal	20%
Carbohydrates	29g	10%
Protein	7g	14%
Fat	30g	46%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	18g	90%
Trans Fat	0.02g	1%
Cholesterol	15mg	5%
Sodium	273mg	11%
Potassium	581mg	12%
Fiber	4g	16%
Sugar	15g	30%
Vitamin A	12548IU	251%
Vitamin C	28mg	31%
Calcium	187mg	19%
Iron	2mg	11%