Warm Roasted Butternut Squash Salad
A warm salad made with roasted butternut squash, cranberries, spinach, and candied pecans. Healthy, filling, and a perfect take-along lunch or side for fall and holiday gatherings.
Ingredients
- 1 medium-sized butternut squash ((peeled and cubed))
- 3-4 Tbsp olive oil ((divided))
- Sea salt + black pepper
- 1/4 cup raw pecans
- 2 Tbsp brown sugar
- 2 cups baby spinach or arugula ((chopped))
- 1/4 cup dried cranberries
- 1 Tbsp balsamic vinegar ((optional))
Instructions
- 1
Preheat oven to 400 degrees F (204 C) and position a rack in the center of the oven.
- 2
Toss butternut squash cubes in 1 1/2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper (amounts as original recipe is written // adjust if altering batch size). Roast for 15-20 minutes or until just tender. You don’t want it to get mushy, just tender.
- 3
While roasting, prepare your pecans by heating a medium skillet over medium heat. Once hot, add pecans and toss or stir until toasty and fragrant, being careful not to burn. Remove from skillet.
- 4
To the same skillet add 1 Tbsp olive oil (or butter) and 2 Tbsp brown sugar and stir to combine (amounts as original recipe is written // adjust if altering batch size). Then add pecans back in plus a pinch of salt and toss for a minute or two until fully coated and fragrant. Transfer to a plate to cool, spreading to make sure they don’t stick together.
- 5
Chop or loosely tear your greens and add to a serving bowl along with the cranberries. Once butternut squash is done, toss it right into the bowl along with the pecans.
- 6
Lastly, add remaining 1 Tbsp olive oil and 1 Tbsp balsamic vinegar (optional // amounts as original recipe is written // adjust if altering batch size) and toss. Add more salt or pepper if desired. Serve immediately. If not vegan, goat or Gorgonzola cheese would be a brilliant addition.
Nutrition Facts
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