Loading page…

Your personal assistant for meal planning and recipe management.

Quick Links

Browse Recipes Meal Planner How It Works Example Case Study Frequently Asked Questions Privacy Policy Terms of Use Community Guidelines Upgrade to Pro

Get in Touch

Contact & Support

Expect a reply within 2 business days.

Privacy Policy Terms of Use Community Guidelines

Made with for home cooks everywhere

Roasted Butternut Squash Salad | Daily Dine

Home
Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

This Roasted Butternut Squash Salad is the perfect blend of roasted squash, crisp greens, and a tangy homemade dressing. It makes a stunning side dish or main course salad.

View original recipe on tastesbetterfromscratch.com

appetizersaladside-dishamerican

0

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6

Nutritional Information

Calories:464 kcal

Carbohydrate:32 g

Cholesterol:5 mg

Fat:38 g

Dietary Fiber:4 g

Protein:4 g

Saturated Fat:6 g

Sodium:154 mg

Sugar:18 g

Unsaturated Fat:31 g

Ingredients

1 1/2 pounds butternut squash (, peeled and chopped into 3/4-inch cubes (about 4 cups))

1 tablespoon olive oil

salt and freshly ground black pepper

3-4 heaping cups fresh kale (, chops and ribs removed)

3-4 heaping cups fresh spinach leaves (, chopped)

6 slices bacon (, cooked and crumbled)

1/2 cup dried cranberries (or craisins)

1/2 cup chopped pecans (, chopped (*see note below))

1/4 red onion (, thinly sliced)

1/3 cup freshly grated parmesan cheese

3/4 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon dijon mustard

2 tablespoons sugar or honey

1 tablespoon lemon juice

salt and freshly ground black pepper (, to taste)

Instructions

Step 1
Make vinaigrette by whisking all ingredients together and refrigerate until ready to use.
Step 2
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Step 3
Roast Squash: 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.
Step 4
Assemble Salad: Top with remaining salad ingredients. Drizzle with vinaigrette and toss gently.