Roasted Butternut Squash Salad by girlwiththeironcast | Quick & Easy Recipe | The Feedfeed
Roasted Butternut Squash Salad
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"This roasted butternut squash salad is the ultimate fall salad. With oven roasted butternut squash, sliced apples, creamy blue cheese crumbles, pecans, tart pomegranate seeds, with a homemade honey dijon vinaigrette."
-- @girlwiththeironcast


Recipe Intro From girlwiththeironcast

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Details

Prep time 15mins
Cook time 25mins
Serves or Makes: 4-6
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Recipe

For the Honey Dijon Vinaigrette

  • 1/ 2 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • 3 tablespoons honey
  • 2 teaspoons fresh lemon juice
  • 1/ 4 teaspoon kosher salt
  • 1/ 4 teaspoon freshly ground black pepper

For the Salad

  • 2 cups diced butternut squash
  • 2 tablespoons olive oil
  • pinch kosher salt
  • pinch freshly ground black pepper
  • 1 (5 ounce) bag mixed greens
  • 1 large honeycrisp apple, cored and thinly sliced
  • 1/ 4 cup blue cheese crumbles
  • 1/ 4 cup roughly chopped pecans
  • 3 tablespoons pomegranate seeds

Method

  • Step 1

    Preheat oven to 400ºF.

  • Step 2

    To make the salad: In a small bowl, toss together the diced butternut squash, olive oil, salt and black pepper. On a greased baking sheet, evenly spread the diced butternut squash. Roast for 25 minutes, flipping halfway through, until they are golden brown. Remove from oven and set aside.

  • Step 3

    To make the vinaigrette: While the butternut squash is roasting, in a small bowl add all ingredients and whisk until fully combined. Taste and adjust if needed. Refrigerate until ready to serve; whisk again right before serving.

  • Step 4

    In a large serving bowl, add in the mixed greens, followed by the roasted butternut squash, sliced apples, blue cheese crumbles, pecans, pomegranate seeds. When ready to serve, drizzle with the honey dijon vinaigrette.

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