Butternut Squash Salad

This crunchy, warm and festive Butternut Squash Salad is a medley of seasonal produce with delectable flavors. It’s made with simple dressing and has a sweet and salty taste to it. Its vegan, gluten free and super easy to make along with being perfect for all ages.

Course Salad

Cuisine American

Keyword butternut squash salad recipe, how to make butternut squash salad, roasted butternut squash salad, vegan butternut squash salad

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 322kcal

Author Gunjan

Ingredients

For roasting

3 cups chopped butternut squash
2 tbsp nutritional yeast
salt as per taste
freshly ground black pepper (as per taste)

For the dressing

2 small mandarin oranges (peeled)
2 tsp ginger powder
1 tsp maple syrup
1/8 cup water
Himalayan pink salt (as per taste)
Freshly ground black pepper (as per taste)

For the salad

1 1/2 cups baby spinach
1/2 cup finely sliced red onion (optional)
1/2 cup pomegranate kernels
1/4 cup raw pecans
1/4 cup raw walnuts
1/4 cup raw cashew nuts
2 tbsp dried cranberries

Instructions

Preheat oven at 400-degree Fahrenheit and prepare a baking sheet with parchment paper. Combine the roasting ingredients in the baking sheet and toss with a spoon. Place it in the middle rack of the oven and bake it for 25-30 minutes or until butternut squash is brown and soft from inside. Once done, take it out and keep it aside.
In the meanwhile, in a blender combine all the dressing ingredients and blend it smooth. Then strain it with the help of a strainer and keep it aside in a glass bowl.
Now, in a salad bowl, combine all spinach, onions (if using), then roasted butternut squash and then the rest of the ingredients. Toss it with he dressing and serve immediately.

Notes

While chopping butternut squash try to chop them into smaller squares rather than very big ones. Bite size pieces are mostly preferred for this salad.
This tastes best when served immediately.
I used store bough ready use chopped butternut squash in this recipe from the fresh section. Do not use frozen chopped butternut squash for this recipe.

Nutrition