This Butternut Squash Fall Salad is filled to the brim with bold flavors and is the perfect way to keep a healthy edge during the holiday season!
So the other day I was talking with my girlfriend about possible side dishes to make for Thanksgiving.
She said her favorite thing to fill up her plate with is a nice green salad. All the other carb-filled dishes are great, but she really felt like getting that section of her plate filled with a healthy salad made her feel less guilty about indulging in the other sides.
I thought back to all my previous Thanksgiving meals and remembered always going to that gorgeous salad on the table too.
After that conversation I knew it was time to create a new favorite Fall Salad to bring to Thanksgiving this year.
And I’ll be honest with you… I’ve been eating this salad every day for lunch for the past week. It’s amazing!
The inspiration for this recipe actually came from my own cookbook.
I created a trio of recipes in my book that are centered around butternut squash. One of the recipes is a roasted butternut squash salad with a quinoa and white bean fritter and a sun dried tomato vinaigrette. Basically it’s amazing and this Butternut Squash Fall Salad is it’s gorgeous cousin.
The method I used for roasting this butternut squash is super simple.
I use a vegetable peeler to remove the peel and then I cut the squash in have and remove all the seeds with a spoon.
I coarsely chop the squash, trying to make each piece as close to the same size as possible, that way they roast evenly.
Then I just add in a couple tablespoons of olive oil and a hefty dash of Italian seasoning, along with a little salt and pepper.
Give it a good stir and then lay it out on a baking sheet to get roasted.
I just love this method because I can use the butternut squash in so many ways!
Soup, quiche, stuffing, by itself, and of course… in a salad!
I tossed the butternut squash on top of a big bowl of leafy greens, then added some sliced red onion, tangy feta cheese crumbles and tart pomegranate arils.
Like I said, I have been eating this all week, and I’ve even added roasted pepitas (pumpkin seeds) to this salad and it’s just amazing!
So what dressing should you choose to go with this?
Pretty much anything will go, but my #1 recommendation is this Pear Gorgonzola dressing by LiteHouse. It’s found in the refrigerated section near the produce. OMG, I am in love with this dressing (this is not a sponsored post, btw).
If you can’t find that, go with a balsamic vinaigrette, a creamy Italian or even a ranch dressing.
Cause ranch just goes with everything. Am I right?!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Butternut Squash Fall Salad
- 1 medium butternut squash
- 2 tbsp olive oil
- 1 tbsp Italian Seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 to 8 cups Leafy Green Salad Blend
- 1/2 cup feta cheese, crumbled
- 1/2 cup pomegranate arils
- 1/2 purple onion, thinly sliced
- 1/4 cup pepitas, dry roasted (pumpkin seed kernels)
- Preheat oven to 425 degrees F. Use a vegetable peeler to peel the skin off of the butternut squash.
- Chop off the top stem and bottom stump of the squash and discard. Cut the squash in half and use a spoon to remove the seeds inside, discard the seeds. Cube the butternut squash into bite-sized pieces and place in a large bowl.
- Drizzle in the olive oil, Italian seasoning, salt and black pepper. Toss to coat and then spread in an even layer on a large baking sheet. Roast in the preheated oven for 20 to 25 minutes, stirring halfway, until the squash is lightly browned and tender. Let cool.
To make the salad:
- Place the leafy green salad blend in a large bowl. Top with the cooled butternut squash, feta cheese, pomegranate, purple onion slices and dry roasted pepitas. Enjoy!