Butternut Squash Salad

pouring a vinaigrette onto a fall salad for Thanksgiving

Beautiful and festive Butternut Squash Salad is loaded with roasted butternut squash, pomegranate seeds, creamy Gorgonzola cheese and toasted almonds, all tossed together in a flavorful orange cinnamon vinaigrette. A fresh and colorful salad that pairs perfectly with a variety of mains and makes a great holiday side dish!

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 232

Author Kim

Ingredients

For the salad

20 ounces cubed fresh butternut squash (about 4 cups)
cinnamon and sea salt to sprinkle on squash before roasting
2-3 heads romaine + spring mix salad for added color
1/4-1/2 cup pomegranate seeds
1/4 cup sliced almonds or chopped pecans toasted
1/4 cup gorgonzola crumbled cheese

For the vinaigrette

1/2 cup orange juice
2 tablespoons olive oil
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Place cubed squash on the baking sheet and spray squash with olive oil or coconut oil cooking spray (or toss with a few teaspoons of olive oil). Sprinkle cinnamon and sea salt over the squash. Roast for approximately 30 mins.
Meanwhile, chop greens and place them plus pom seeds, nuts and cheese in a large serving bowl and set aside.
Combine all vinaigrette ingredients in a jar with a lid by shaking vigorously, or stir together in a small bowl.
Once squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!

Notes

Time-saving tip: You can find pre-cut butternut squash in the produce department of most grocery stores. I used two 10 oz. bags. Alternatively, cubed sweet potato would be equally delicious.
Nutritional information: The nutrition details will vary depending on the amount you use of each ingredient and how the salad is divided. I calculated nutritional info using 1/4 cup pom seeds, 1/4 cup sliced almonds, 1/4 cup gorgonzola cheese, and all of the vinaigrette.
Make it vegan: Omit the cheese or use a dairy-free substitute.

Nutrition