Name: Delicious Butternut Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 small butternut squash (peeled and cubed); 2 cups mixed greens (such as spinach, arugula, or kale); 1/4 cup pomegranate seeds; 1/4 cup pecans (chopped); 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tbsp maple syrup

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Introduction

As autumn settles in and the air turns crisp, it’s the perfect time to enjoy the warmth and richness of seasonal produce. Butternut squash, with its natural sweetness and smooth texture, is a standout ingredient for autumn dishes. Lina Vexley’s delicious butternut squash salad showcases this seasonal vegetable in a vibrant, hearty salad that’s perfect for any fall meal or healthy gathering. Roasted to perfection and paired with greens, nuts, and a tangy dressing, this salad is both nutritious and satisfying. Whether as a side dish for a festive meal or a standalone light lunch, this salad brings the flavors of autumn to the table.

Delicious Butternut Squash Salad

This delicious butternut squash salad is roasted to perfection and served with greens, nuts, and a balsamic vinaigrette, making it a perfect addition to any autumn meal or healthy gathering.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings servings

Calories 200 kcal

Ingredients

1 small butternut squash peeled and cubed
2 cups mixed greens such as spinach, arugula, or kale
1/4 cup pomegranate seeds
1/4 cup pecans chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup

Instructions

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender and golden.
While the squash is roasting, prepare the dressing by whisking together balsamic vinegar, maple syrup, and olive oil in a small bowl.
In a large bowl, combine the mixed greens, roasted butternut squash, pomegranate seeds, and chopped pecans.
Drizzle the balsamic-maple dressing over the salad and toss gently to combine. Serve immediately, or chill for 10 minutes for the flavors to meld.

Notes

This salad can be made ahead by roasting the squash earlier in the day. You can also add goat cheese or feta for extra flavor and richness.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 150mgPotassium: 450mgFiber: 6gSugar: 10gVitamin A: 700IUVitamin C: 20mgCalcium: 40mgIron: 1.5mg

Keyword Autumn, Fall, healthy, Squash

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How to Make the Recipe

Start by preheating your oven to 400°F (200°C). Peel and cube the butternut squash, then toss the cubes with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast it for 25-30 minutes, or until tender and golden brown.

While the squash is roasting, prepare the dressing by whisking together balsamic vinegar, maple syrup, and olive oil in a small bowl. This tangy-sweet vinaigrette will perfectly complement the sweetness of the roasted squash.

Once the squash is done, allow it to cool slightly before combining it with mixed greens, pomegranate seeds, and chopped pecans in a large salad bowl. Drizzle the balsamic-maple dressing over the salad and toss gently to combine all the flavors.

You can serve the salad immediately or refrigerate it for 10 minutes to allow the flavors to meld together. For an added touch, you can sprinkle goat cheese or feta cheese on top for extra richness and flavor.

Conclusion

This delicious butternut squash salad is a perfect reflection of the autumn season, showcasing the natural sweetness of roasted squash paired with crisp greens and crunchy pecans. The balsamic-maple dressing ties everything together with a balance of tanginess and sweetness, making it an ideal addition to any fall meal or healthy gathering. It’s quick to make, full of nutrients, and bursting with seasonal flavors. Enjoy this vibrant salad as a side dish or a light main course!