Roasted Butternut Squash Salad with Cranberry Vinaigrette

A healthy harvest salad filled with seasonal delicious ingredients such as butternut squash, kale, and pumpkin seeds and tossed in a homemade cranberry dressing. This Roasted Butternut Squash Salad with Cranberry Vinaigrette is a wholesome dish.

For more healthy seasonal recipes try these Parmesan Roasted Brussels Sprouts or this Healthy Sweet Potato Casserole Recipe.

Roasted Butternut Squash Salad with Cranberry Vinaigrette

My house has been filled with delicious seasonal desserts and hearty holiday favorite recipes. Sweet potato casserole and cranberry sauce are just a few, but now that Thanksgiving has passed and just before we slide into Christmas I’m craving healthier foods. The winter abundance of squash, kale, and cranberries makes a delicious wholesome combination.

This Roasted Butternut Squash Salad has winter flavors filling enough for a full meal. Filled with cinnamon roasted squash mixed together with goat cheese, cranberries and pumpkin seeds all tossed in baby kale leaves.

How to Peel and Slice Butternut Squash

Start by using a large chef’s knife to cut the stem end off of the squash as well as the bottom tip. Then slice the squash at the point where the long side meets the end bulb. Then you can use a peeler to remove the outer layer or continue using the knife to cut the skin off.

Pro Tip: If you’re short on time and want to prepare this salad quickly you can also use frozen butternut squash. Grocery stores also sometimes stock pre-cut versions in the produce section.

How to Make Roasted Butternut Squash

• Preheat the oven to 425℉.
• Peel and slice the butternut squash into small cubes or rings and place them on a rimmed baking sheet.
• Toss with 2 tablespoons of olive oil, honey, and cinnamon.
• Roast for 25 to 30 minutes or until the squash becomes fork tender.

How to Make Cranberry Vinaigrette

This simple salad dressing can be made ahead of time and stored in an air-tight container in the refrigerator.

• Mix. In a small bowl whisk olive oil, a chopped shallot, cranberry juice, apple cider vinegar, honey, and dijon mustard together until smooth.

PRO TIP: If arranging this salad for meal prep then leave the salad dressing on the side to avoid the kale from wilting.

Can I use Cranberry Juice Cocktail?

Yes. Very little juice is needed for this salad dressing and most any version of cranberry juice will work. Even a cran-apple type juice will taste delicious.

How to Arrange this Roasted Butternut Squash Salad for Meal Prep

If making this salad ahead for meal prep then follow the guidelines below to ensure a perfectly delicious salad.

• Prepare the cranberry vinaigrette by whisking all the ingredients together and placing it in a jar with a lid.
• Roast the butternut squash according to the recipe directions, but let cool completely before assembling it in the salad.
• In a large bowl toss the kale, dried cranberries, and pumpkin seeds together. Set out 6 meal prep containers and divide the kale mixture evenly between each.
• Layer the roasted butternut squash on top of the kale and sprinkle with goat cheese.
• Add the salad dressing only when ready to consume to avoid soggy kale leaves.

Try These Other Delicious Salads

• Korean Barbecue Steak Salad

Roasted Butternut Squash Salad with Cranberry Vinaigrette

A healthy harvest salad filled with seasonal delicious ingredients such as butternut squash, kale, and pumpkin seeds and tossed in a homemade cranberry dressing. This Roasted Butternut Squash Salad with Cranberry Vinaigrette is a wholesome dish.

5 from 1 vote

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Course: Salad

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6 Servings

Calories: 372kcal

Author: Aimee Mars

Ingredients

CRANBERRY VINAIGRETTE

• ▢ 1/4 cup Extra Virgin Olive Oil
• ▢ 1 Shallot peeled and sliced thin
• ▢ 1/4 cup Cranberry Juice
• ▢ 2 tablespoons Apple Cider Vinegar
• ▢ 2 tablespoons Honey
• ▢ 2 tablespoons Dijon Mustard

ROASTED BUTTERNUT SQUASH SALAD

• ▢ 1 medium Butternut Squash peeled and cubed or sliced into rings
• ▢ 2 tablespoons Olive Oil
• ▢ 1 tablespoons Honey
• ▢ 1/2 teaspoon Cinnamon
• ▢ 10 cups Kale shredded
• ▢ 1/2 cup Dried Cranberries
• ▢ 1/4 cup Pumpkin Seeds
• ▢ 4 ounces Goat Cheese crumbled

Instructions

• Preheat the oven to 425℉. Peel and slice the butternut squash into small cubes or rings and place them on a rimmed baking sheet. Toss with 2 tablespoons of olive oil, the honey, and cinnamon. Roast for 25 to 30 minutes or until the squash becomes fork tender.
• In a large salad bowl combine the kale, dried cranberries, and pumpkin seeds.
• In a small bowl whisk the vinaigrette ingredients together until well combined and smooth. Pour over the salad and toss to coat evenly.
• Add the roasted butternut squash to the salad, toss to combine, and sprinkle with the goat cheese.

Nutrition

Serving: 2cups | Calories: 372kcal | Carbohydrates: 44g | Protein: 11g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 176mg | Potassium: 1039mg | Fiber: 4g | Sugar: 20g | Vitamin A: 24638IU | Vitamin C: 162mg | Calcium: 257mg | Iron: 3mg

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