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.
Servings: 6 Servings
- 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
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.
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