Winter Vegetable Salad with Roasted Butternut Squash (Print Version)
Roasted butternut squash and seasonal vegetables create a satisfying winter salad. A vibrant, healthy dish perfect for chilly evenings or holiday gatherings.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Golden Roasted Harvest
01 -
1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
02 -
1 lb Brussels sprouts, trimmed and halved
03 -
1/2 large red onion, cut into 1/2-inch wedges
04 -
3 tbsp olive oil
05 -
1/2 tsp sea salt
06 -
1/4 tsp black pepper
→ Vibrant Green Foundation
07 -
6 cups packed kale, destemmed and roughly chopped
→ Sweet & Savory Accents
08 -
1/2 cup dried cranberries
09 -
1/2 cup pecans, roughly chopped
10 -
4 oz goat cheese, crumbled
→ Tangy 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 sea salt
16 -
1/8 tsp black pepper
# Instructions:
01 -
Preheat oven to 400°F. On a large baking sheet, toss 1 medium butternut squash, 1 lb Brussels sprouts, and 1/2 large red onion with 3 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread the Golden Roasted Harvest vegetables in a single layer for even cooking.
02 -
Roast the prepared vegetables for 20-25 minutes, or until tender and lightly caramelized. Flip halfway through to ensure even browning. These perfectly roasted components are essential for your Hearty Winter Vegetable Salad with Roasted Butternut Squash.
03 -
While vegetables roast, prepare the Tangy 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 sea salt, and 1/8 tsp black pepper until well combined and emulsified.
04 -
Place 6 cups packed kale, destemmed and roughly chopped, into a large serving bowl. Drizzle with 1-2 teaspoons of the prepared vinaigrette. Gently massage the kale with your hands for 1-2 minutes until it softens and brightens, forming the Vibrant Green Foundation for your salad.
05 -
Add the roasted butternut squash, Brussels sprouts, and red onion to the massaged kale. Incorporate 1/2 cup dried cranberries and 1/2 cup pecans. This combination of Sweet & Savory Accents creates the rich texture of your Hearty Winter Vegetable Salad with Roasted Butternut Squash.
06 -
Pour the remaining Tangy Maple Vinaigrette over the salad. Toss gently to combine all ingredients thoroughly. Finally, crumble 4 oz goat cheese over the top. Serve your Hearty Winter Vegetable Salad with Roasted Butternut Squash immediately and enjoy!
# Notes:
01 -
For extra crispy roasted vegetables, avoid overcrowding the baking sheet; use two if necessary to allow for proper caramelization.
02 -
The roasted vegetables and vinaigrette can be prepared up to 2 days in advance. Store them separately and combine with fresh kale just before serving for optimal texture.
03 -
Feel free to customize your Sweet & Savory Accents: swap pecans for walnuts or almonds, and goat cheese for feta or a dairy-free alternative.
04 -
This Hearty Winter Vegetable Salad with Roasted Butternut Squash makes a satisfying light meal on its own or a robust side dish for roasted chicken or pork.
# Tools You'll Need:
01 -
Large baking sheets
02 -
Large mixing bowl
03 -
Small bowl
04 -
Whisk
05 -
Vegetable peeler
06 -
Sharp knife
07 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 620 kcal
Total Fat: 41 g
Total Carbohydrate: 63 g
Protein: 13 g