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4.98
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Roasted Butternut Squash Salad
Roasted Butternut Squash Salad with pecans, bacon, onion, dried cranberries, parmesan cheese and a simple balsamic vinaigrette.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer, Salad, Side Dish
Cuisine:
American
Servings:
6
servings
Calories:
498
kcal
Author:
Lauren Allen
Ingredients
1 1/2
pounds
butternut squashes
, 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
pecans
, chopped (*see note below)
1/4
red onion
, thinly sliced
1/3
cup
freshly grated parmesan cheese
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 and freshly ground black pepper
, to taste
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.
Video
Notes
Consider using
candied pecans
!
Top with grilled chicken, to make it a meal.
Nutrition
Calories:
498
kcal
|
Carbohydrates:
18
g
|
Protein:
5
g
|
Fat:
45
g
|
Saturated Fat:
8
g
|
Cholesterol:
19
mg
|
Sodium:
263
mg
|
Potassium:
102
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
145
IU
|
Vitamin C:
2.1
mg
|
Calcium:
70
mg
|
Iron:
0.7
mg
Recipe Link
Recipe Video