Easy Butternut Squash Salad
This fall-inspired roasted butternut salad is loaded with texture and sweet, savory, tangy, earthy flavors, is naturally gluten-free and vegan, and is perfect for impressing this fall, Thanksgiving, Christmas, or year-round on your dinner table!
Servings: 4 - 6 servings
Calories: 194kcal
Ingredients
- 1 medium butternut squash, seeded and sliced
- 2 teaspoons + 1 tablespoon of olive oil, divided
- 1 teaspoon of cinnamon
- 1 teaspoon of paprika
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
- 1 large orange, juiced and zest
- ½ to 1 tablespoon of brown sugar, depending on sweetness preference
- ¼ teaspoon of coriander powder
- 1 teaspoon of garlic powder
- Salt and black pepper, to taste
- 5 ounces of mixed greens
- 1 Honeycrisp apple, diced
- ¼ cup of raw pumpkin seeds (optional)
Instructions
- Preheat the oven to 425 degrees F. and line a large baking sheet with a silicone mat or parchment paper.
- Put the butternut squash slices in the baking sheet and drizzle with 2 teaspoons of olive oil, sprinkle the cinnamon, paprika, salt, and pepper. Mix well and lay the slices so they are in a single layer. Roast for 15 minutes, and then broil for 2-5 minutes until butternut squash is slightly charred. When ready, remove from the oven and place the baking sheet on a cooling rack.
- In a jar, mix the remaining olive oil, juice of the orange, sugar, coriander, garlic powder, salt, and pepper. Mix well and set aside.
- To assemble the salad, put the mixed greens in a large salad bowl, add half of the roasted squash and mix well. When mixing, mash some of the squash so it mixes and sticks to the greens. Then, add half of the diced apples and mix again. Garnish with the remaining squash and apples.
- Sprinkle the pumpkin seeds on top and serve immediately. Serve with the dressing on the side to keep the greens fresh and crispy.
Notes
- Cut the butternut evenly: To ensure it roasts evenly in the oven. You can also save time by buying it pre-chopped.
- To save time: You may purchase pre-cut butternut squash chunks.
- Save the seeds: Just like pumpkin seeds, you can save butternut squash seeds to clean and then roast as a snack or salad topper.
- Leave the butternut to cool: Otherwise, the delicate leafy greens will wilt. It’s best to roast it the night before if you have time.
Nutrition
Calories: 194kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 183mg | Potassium: 975mg | Fiber: 8g | Sugar: 15g | Vitamin A: 23849IU | Vitamin C: 99mg | Calcium: 213mg | Iron: 3mg
