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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad is a simple and easy to make dish that is great to serve as a quick weeknight meal or as a side dish for holiday parties.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 4 Servings
Author: Pavani

Ingredients

  • 1 Butternut Squash, peeled and diced
  • 4 cups Baby Greens like baby spinach, kale or arugula
  • ¼ cup Dried Cranberries
  • 1 tbsp balsamic vinegar

For the Candied Pecans:

  • ¼ cup Raw Pecans
  • 2 tbsp brown sugar
  • 1 tbsp olive oil

Instructions

Roast the Butternut Squash:

  • Preheat the oven to 400°F. Place the chopped butternut squash on a baking sheet, drizzle with 1~2tbsp olive oil, salt and pepper. Mix well and bake for 20~30 minutes or until the the squash is just tender but not mushy.

Make Candied Pecans:

  • Toast the pecans on a dry pan until fragrant. Remove from the pan and set aside.
  • In the same pan, heat 1tbsp olive oil and brown sugar. Stir in the toasted pecans and mix well to coat evenly with sugar mixture. Cook for 1~2 minutes. Remove onto a plate in a single layer making sure that they don't clump up.

To Assemble the Salad:

  • Once the butternut squash is roasted and ready, place them in a large bowl. Add the greens, candied pecans, dried cranberries, 1tbsp olive oil and balsamic vinegar. Toss and serve right away.