Winter Vegetable Salad with Roasted Butternut Squash (Print Version)
Flavorful winter vegetable salad featuring sweet roasted butternut squash, kale, and a zesty dressing. A vibrant, satisfying meal for cold days.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Modern American
Dietary: Vegetarian, Vegan, Gluten-Free, Dairy-Free
# Ingredients:
→ Roasted Autumn Jewels
01 -
1 medium (about 2 lbs) butternut squash, peeled, seeded, cut into 1-inch cubes
02 -
1/2 medium red onion, cut into 1/2-inch wedges
03 -
2 tbsp olive oil
04 -
1 tbsp maple syrup
05 -
1/2 tsp smoked paprika
06 -
Salt and black pepper to taste
→ Vibrant Greens & Hearty Base
07 -
5 oz baby spinach
08 -
1 (15-oz) can cooked chickpeas, rinsed and drained
09 -
1/4 cup dried cranberries
→ Zesty Maple Vinaigrette
10 -
1/4 cup olive oil
11 -
2 tbsp apple cider vinegar
12 -
1 tbsp maple syrup
13 -
1 tsp Dijon mustard
14 -
1 clove garlic, minced
15 -
Salt and black pepper to taste
→ Crunchy & Savory Accents
16 -
1/4 cup pecan halves, toasted
# Instructions:
01 -
Preheat your oven to 400°F. On a large baking sheet, toss 1 medium (about 2 lbs) butternut squash cubes and 1/2 medium red onion wedges with 2 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp smoked paprika, salt, and black pepper to taste. Spread in a single layer.
02 -
Roast the butternut squash and red onion for 25-30 minutes, flipping halfway through, until tender and lightly caramelized. These perfectly roasted autumn jewels are a cornerstone for your Hearty Winter Vegetable Salad with Roasted Butternut Squash.
03 -
While the vegetables roast, prepare the Zesty 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, and 1 minced garlic clove. Season with salt and black pepper to taste.
04 -
In a dry skillet over medium heat, lightly toast 1/4 cup pecan halves for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them. These toasted pecans add a delightful crunch to your Hearty Winter Vegetable Salad with Roasted Butternut Squash.
05 -
In a large serving bowl, combine 5 oz baby spinach, 1 (15-oz) can cooked chickpeas (rinsed and drained), and 1/4 cup dried cranberries. This forms the vibrant greens and hearty base for your salad.
06 -
Add the warm roasted butternut squash and red onion to the salad base. Pour the Zesty Maple Vinaigrette over the Hearty Winter Vegetable Salad with Roasted Butternut Squash. Toss gently to ensure all ingredients are well coated.
07 -
Garnish the salad with the toasted 1/4 cup pecan halves. Serve immediately as a satisfying main course or a hearty side dish. Enjoy this delicious Hearty Winter Vegetable Salad with Roasted Butternut Squash!
# Notes:
01 -
For extra flavor, try adding a pinch of red pepper flakes to the squash before roasting for a subtle kick.
02 -
This salad is best served warm or at room temperature. If preparing ahead, store dressing separately and toss just before serving to keep the spinach fresh.
03 -
Feel free to customize your salad by substituting pecans with walnuts, spinach with kale, or dried cranberries with dried cherries.
04 -
Elevate this dish by crumbling some goat cheese or feta over the top just before serving for an added creamy, tangy element.
# Tools You'll Need:
01 -
Baking sheet
02 -
Large mixing bowl
03 -
Small bowl or jar
04 -
Whisk
05 -
Knife
06 -
Cutting board
07 -
Measuring cups
08 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 477 kcal
Total Fat: 28 g
Total Carbohydrate: 55 g
Protein: 9 g