Make this Butternut Squash Salad for Thanksgiving in just 30 minutes using seasonal ingredients such as roasted butternut squash, kale, corn, pomegranate seeds, blackberries, walnuts, and goat cheese, tossed with a tasty apple cider vinaigrette. It makes a complete side to pair with this roast turkey or Instant Pot turkey breast.
I know... Thanksgiving is around the corner!
You can get a third or half of your list checked by simply planning in advance what to serve and buying most of the groceries ahead of time.
It makes the celebration more enjoyable for those who cook the meal and their families.
Another thing that has helped me for years is to cook some dishes in advance or make fewer sides.
This butternut squash salad contains several ingredients that we usually serve separately.
Putting them together in one single dish cuts down the number of sides you have to make and saves you time in the kitchen.
On top, it is easy, healthy, comforting, and super delish, requiring minimum cooking!
Don't you love this type of dish? 🙂
Come with me and let's prepare it together!
Butternut Squash Salad Recipe
This easy salad recipe calls for widely available seasonal ingredients.
All that you have to do is to cut, peel, and cook butternut squash in the oven or air fryer and then mix it with kale, mixed greens, pom seeds, canned corn, blackberries, walnuts, and goat cheese.
Right before serving, make sure to lightly toss the salad with a yummy apple cider vinaigrette.
As you can see, it is quick to put together and the only thing you have to cook is the squash.
This side dish is rich in fiber, antioxidants, vitamins, complex carbs, and protein.
Ingredients and Substitutions
To make this roasted butternut squash salad, you will need:
For the Roasted Butternut Squash
- 1 pound butternut squash, peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon maple syrup, or honey (if you're on a low-carb diet, use sugar-free-maple syrup)
- Salt and freshly ground pepper to taste
For the Salad
- 3 cups mixed greens
- 3 cups baby kale, or baby arugula if you prefer
- ½ cup fresh pomegranate seeds
- ½ cup canned fire-roasted corn, drained and rinsed (if on a low-carb diet, replace it with thinly shaved Brussels sprouts or nuts)
- 1 cup fresh blackberries
- ½ cup roasted walnuts, unsalted (or walnut pieces). You can replace it with glazed walnuts!
- 4 ounces goat cheese, crumbled (or feta cheese)
Also, For the Apple Cider Vinaigrette
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup, or honey (or sugar-free maple syrup)
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup olive oil
How to Make Butternut Squash Salad
Cook the squash: Preheat the oven to 400° F (or your air fryer). In a large mixing bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper. PIC. 1
Transfer it to a large baking sheet lined with foil, arranging it in one single layer, and then roast in the oven for 30 minutes or until fork-tender. PIC. 2
Or, place it in the basket of your air fryer in a single layer and cook for 12-15 minutes. Depending on how small or large your basket is, you may have to cook it in batches. PIC. 3
Prepare the salad: Meanwhile, arrange mixed greens and baby kale in a large salad bowl. Add pomegranate seeds, corn, blackberries, and walnuts. Reserve! PIC. 4
Make the vinaigrette: In a mason jar, combine apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and olive oil. Close the jar tightly and shake until homogeneous and emulsified. PIC. 5 Pour about 2-3 tablespoons of the vinaigrette over the salad and gently toss to combine. TIP: Make sure to lightly dress the salad; otherwise it will become soggy!
Serve: Remove butternut squash from the oven or air fryer, and then gently toss it into the salad to combine. PIC. 6
Top the salad with goat cheese and serve. PICS. 7 & 8
Tips for Buying and Cutting Squash
- BUYING: If buying squash whole, choose one that is free from bruises and is as even in color as possible. Moreover, avoid buying butternut squash that has green spots because it's not ripe. If buying pre-cut squash, it has to be firm, not mushy.
- CUTTING: Using a sharp knife is key! After peeling the squash, cut it into small cubes (about ½-inch thick) because they will cook faster than 1-inch pieces.
Tips for Making Apple Cider Vinaigrette
This is the component that binds all the salad ingredients together and boosts the flavor of the dish.
The big flavor comes from the acidic ingredients: apple cider vinegar and Dijon mustard. They make the flavor pop -- so use good-quality ones!
Use only enough dressing to dress the salad, then refrigerate the rest. If you don't lightly dress your salad, it will become soggy.
The amount will depend on how big is your salad. One to three tablespoons of dressing are usually enough to coat the ingredients.
How to serve kale butternut squash salad
This Autumn/Winter salad is perfect as a side or as a main dish with added protein and can be served as a weeknight meal or dinner party. Here are a few ways to serve it:
- As a side dish: It is ideal for Thanksgiving or Christmas! You can even add cooked and seasoned whole grains such as farro or quinoa.
- Depending on the holiday, you may serve as a side for honey baked ham, slow cooker ham, crock pot pork loin, air fryer lamb chops, etc
- As the main dish: Add a protein such as sliced baked chicken breast, leftover turkey, or tofu.
Can you make it in advance?
Yes! To make this roasted butternut squash salad in advance, make sure to roast the butternut squash and walnuts ahead, following the recipe instructions, and then refrigerate them up to 2 days prior to serving. Bring them to room temperature before serving.
You can also assemble the rest of the salad about 1-2 hours in advance and refrigerate covered; however, the butternut squash and the vinaigrette must be added just before serving -- unless you enjoy mush or soggy salads!
How to store leftovers
Store leftovers in an airtight container in the fridge for up to one day. The best way to avoid soggy leftovers is to serve the salad separately and allow your guests to add their own dressing.
Do not freeze it!
Other Salad Recipes
PIN & ENJOY!
Butternut Squash Salad
Ingredients
For the Roasted Butternut Squash
- 1 pound butternut squash peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or honey (if you're on a low-carb diet, use sugar-free-maple syrup)
- Salt and freshly ground pepper to taste
For the Salad
- 3 cups mixed greens
- 3 cups baby kale or baby arugula if you prefer
- ½ cup fresh pomegranate seeds
- ½ cup canned fire-roasted corn drained and rinsed (if on a low-carb diet, replace it with thinly shaved Brussels sprouts or nuts)
- 1 cup fresh blackberries
- ½ cup roasted walnuts unsalted (or walnut pieces). You can replace it with glazed walnuts!
- 4 ounces goat cheese crumbled (or feta cheese)
Also, For the Apple Cider Vinaigrette
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup or honey (or sugar-free maple syrup)
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup olive oil
Instructions
- Cook the squash: Preheat the oven to 400° F (or your air fryer). In a large mixing bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper.
- Transfer it to a large baking sheet lined with foil, arranging it in one single layer, and then roast in the oven for 30 minutes or until fork-tender.
- Or, place it in the basket of your air fryer in a single layer and cook for 12-15 minutes. Depending on how small or large your basket is, you may have to cook it in batches.
- Prepare the salad: Meanwhile, arrange mixed greens and baby kale in a large salad bowl. Add pomegranate seeds, corn, blackberries, and walnuts. Reserve!
- Make the vinaigrette: In a mason jar, combine apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and olive oil. Close the jar tightly and shake until homogeneous and emulsified. Pour about 2-3 tablespoons of the vinaigrette over the salad and gently toss to combine. TIP: Make sure to lightly dress the salad; otherwise it will become soggy!
- Serve: Remove butternut squash from the oven or air fryer, and then gently toss it into the salad to combine.
- Top the salad with goat cheese and serve.
Recipe Notes
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Leave a Reply