Butternut Squash Salad (Easy!) – Wholesome Yum

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this Butternut Squash Salad Recipe its mine favorite fall salad! I’ve been repeating until September and October – once you try it, I think you will too. Plus, it adds a healthy, delicious and colorful addition to any holiday table! It’s super easy to make, and everyone will love the delicious combination of kale, roasted squash, tangy goat cheese, and ingredients in a quick vinaigrette.like mine Kale Crisp Saladthis Kale Squash Salad is one of my favorites meal prep recipes Always impress your guests.

I’m always looking for ways to get extra nutrients in my recipes, so I use Eaton hemp heart As long as I can!Contains complete plant protein and healthy fats derived from keto yogurt to hemp milk…and this mouthwatering kale salad with butternut squash!

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Ingredients and Substitutes

This section explains how to choose the best ingredients for butternut squash salad, what each ingredient does in the recipe, and substitution options.For measurements, see Recipe card below.

squash:

• Butternut Squash – Look for a 3 lb (medium size) pumpkin. Peel and cut into 1-inch cubes. Acorn squash or sweet potatoes would also be delicious here!
• olive oil – Any neutral cooking oil can be used to roast the squash.
• sea ​​salt and black pepper

salad:

• Curly Kale – Curly kale is smaller and has better ingredients, but other kale varieties will work too. Discard thick stems.
• dried cranberries – I do it myself Unsweetened Dried Cranberriesbut store bought will work.
• Eaton hemp heart – Add protein, healthy fats and subtle nutty flavors to salads.
• goat cheese – I use the regular variety, but flavored ones are fine too.

dressing:

• olive oil
• balsamic vinegar – Adds a tangy flavor that balances out the slight bitterness in the kale. The acidic vinegar also helps break down the cellulose in the kale, making it less tough.
• seasoning – simply garlic powderSea Salt and Black Pepper.

How to Make Butternut Squash Salad

This section shows how to make a roasted squash salad, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

1. toss. Place pumpkin chunks in a bowl, add oil and seasonings.
2. bake. Transfer the pumpkin to pan Bake until fork tender and caramelized.

3. Stir the seasoning. Mix together oil, vinegar, garlic powder, salt and pepper small bowl.
4. combine. Combine chopped kale, roasted butternut squash, goat cheese, cranberries, and hemp hearts in a large salad bowl.

5. toss. Pour the dressing over the salad and toss to coat. (You can also plate the salads first, then drizzle the dressing over each plate.)

Variety

• swap pumpkins – Try acorn squash or sweet potatoes instead of butternuts.
• use different vegetables – Swap kale for arugula, spinach, or mixed greens.
• trade fruit – Replace cranberries with golden currants, raisins, dried blueberries or fresh pomegranate seeds.
• add more crunch – In addition to hemp hearts, add some walnuts or pecans.
• make sweeter dressings – Swap 2 tablespoons of balsamic vinegar for 1 tablespoon of apple cider vinegar and maple syrup.
• try other cheeses – Don’t like goat cheese? Use feta, blue cheese or shredded Parmesan!
• add protein – top salad bacon, chicken shredsor flank steak For filling, low-calorie main dishes.

Storage Instructions

• Shop: Cover with remaining Roasted Butternut Squash Salad and store in the refrigerator for up to 3 days. Unlike other salads, this one keeps well.
• Meal preparation: Roast the butternut squash ahead of time and place in the refrigerator to chill. Chop the kale. Store both until ready to assemble and serve.
• Reheat: You can enjoy leftovers cold, but I prefer the squash warm. You can store it separately and reheat it in the oven (or microwave) before adding it to the salad. I also let my daughter pick the squash from the leftover salad so I can reheat it. 😉
• freeze: Leftover butternut squash can be frozen for up to 6 months. Thaw in the refrigerator and use in soups, salads or smoothies. Avoid freezing assembled salads as the texture can be nauseating.

What to Serve with Roasted Butternut Squash Salad

Butternut squash salad works best with an equally rich and tasty entree, especially in the fall and winter. Try the following pairings:

Healthier Salad Recipes for Fall

If you liked this butternut squash salad recipe, you might also like these other hearty and healthy salad recipes:

Butternut Squash Salad (easy!)

This Easy Kale Squash Salad is a delicious fall combination of kale, roasted squash, tangy and crunchy toppings, and a quick vinaigrette.

Prepare: 15 minute

chef: 30 minute

All: 45 minute

Serving Size: 6 (Adjust the scale recipe)

raw material

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Roasted Pumpkin:

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 400°F (204°C).

2. In a large bowl, toss butternut squash chunks with olive oil, salt and pepper.

3. put the pumpkin in a large roasting pan In a single layer, there is space between most parts.

4. Roasted Pumpkin in the Oven 30-35 minutes, turn the pieces halfway through until the edges are soft and caramelized. (If you want it more brown, you can brown it by placing it under the broiler for a few minutes.)

5. Meanwhile, in a small bowl, whisk together the seasonings.

6. In a large bowl, combine chopped kale, roasted butternut squash, goat cheese, cranberries, and hemp hearts.

7. Add the dressing to the salad and toss to combine.

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recipe notes

Serving Size: 1.5 cups

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 135

fat 6.2 grams

protein 9.1 grams

total carbohydrates 10.9 grams

net carbs 6.8 grams

fiber 4.1 grams

sugar 1.1g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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