Roasted Butternut Squash Salad
This vibrant Roasted Butternut Squash Salad brings together warm, caramelized squash with fresh ingredients for a nutritious 40-minute meal. The recipe strikes an ideal balance with 18g of carbs and 45g of healthy fats, while packing essential nutrients like Vitamin A and C.
Equipment
- Baking sheet
- Parchment paper
Ingredients
For the salad:
- 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 cups fresh kale chops and ribs removed
- 3-4 cups fresh spinach leaves chopped
- 6 slices bacon cooked and crumbled
- 1/2 cup dried cranberries or craisins
- 1/2 cup pecans chopped
- 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.
Nutrition
Calories: 498kcalCarbohydrates: 18gProtein: 5gFat: 45gSaturated Fat: 8gCholesterol: 19mgSodium: 263mgPotassium: 102mgFiber: 1gSugar: 14gVitamin A: 145IUVitamin C: 2.1mgCalcium: 70mgIron: 0.7mg
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