Winter Vegetable Salad with Roasted Butternut Squash (Print Version)
Warm winter vegetable salad featuring roasted butternut squash, kale, and a zesty dressing. A nutritious and satisfying meal for chilly days.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Golden Roasted Goodness
01 -
1 medium butternut squash (about 2 lbs), peeled, seeded, cut into 1-inch cubes
02 -
2 tbsp olive oil
03 -
1 tsp smoked paprika
04 -
1/2 tsp ground cinnamon
05 -
1/2 tsp salt
06 -
1/4 tsp black pepper
→ Hearty Greens & Root Medley
07 -
6 cups kale, destemmed and chopped
08 -
1/2 small red onion, thinly sliced
09 -
2 medium carrots, shredded
10 -
1/2 cup dried cranberries
→ Zesty Maple Vinaigrette
11 -
1/4 cup olive oil
12 -
2 tbsp apple cider vinegar
13 -
1 tbsp maple syrup
14 -
1 tsp Dijon mustard
15 -
1/4 tsp salt
16 -
1/8 tsp black pepper
→ Crunchy & Flavorful Accents
17 -
1/2 cup pecan halves, toasted
18 -
2 oz goat cheese, crumbled (optional)
# Instructions:
01 -
Preheat oven to 400°F. On a large baking sheet, combine 1 medium butternut squash (about 2 lbs), 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to coat evenly.
02 -
Spread the seasoned butternut squash in a single layer on the baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through. This golden roasted goodness is key for your Hearty Winter Vegetable Salad with Roasted Butternut Squash.
03 -
While the squash roasts, prepare the Zesty Maple Vinaigrette. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
04 -
In a large salad bowl, combine 6 cups kale (destemmed and chopped), 1/2 small red onion (thinly sliced), 2 medium carrots (shredded), and 1/2 cup dried cranberries. This forms the vibrant base of your Hearty Winter Vegetable Salad with Roasted Butternut Squash.
05 -
In a dry skillet over medium heat, toast 1/2 cup pecan halves for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them. Set aside to cool slightly.
06 -
Add the roasted butternut squash and toasted pecan halves to the large salad bowl with the greens. Pour the Zesty Maple Vinaigrette over the salad. Toss gently to combine all ingredients. For the best Hearty Winter Vegetable Salad with Roasted Butternut Squash, ensure everything is well coated.
07 -
If desired, crumble 2 oz goat cheese over the top of the salad before serving. Serve immediately and enjoy this warm, hearty, and flavorful winter salad.
# Notes:
01 -
For extra tender kale, gently massage the chopped 6 cups kale with a teaspoon of olive oil and a pinch of salt for 1-2 minutes before adding other ingredients. This breaks down the fibers.
02 -
The Zesty Maple Vinaigrette can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Shake well before using.
03 -
Feel free to customize your Hearty Winter Vegetable Salad with Roasted Butternut Squash! Substitute pecans with toasted walnuts, dried cranberries with dried cherries, or goat cheese with crumbled feta for different flavor profiles.
04 -
This salad is delicious served warm or at room temperature. It makes a fantastic main course for lunch or a hearty side dish for dinner.
# Tools You'll Need:
01 -
Baking sheet
02 -
Large mixing bowl
03 -
Whisk
04 -
Sharp knife
05 -
Cutting board
06 -
Vegetable peeler
07 -
Box grater
# Nutrition Facts (Per Serving):
Calories: 505 kcal
Total Fat: 33 g
Total Carbohydrate: 51 g
Protein: 7 g