BEST Butternut Squash Salad
Equipment
- 2 large bowls
- 1 Mason jar
- 1 oven OR
- 1 baking sheet
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
- 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!
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.