Most veggies I’ll happily cut on my own, butternut squash just ain’t one of them! I always buy my butternut squash pre-cut, which saves time and makes this Roasted Butternut Squash Salad even easier to make!
I’m a big believer that any huge meal, which we tend to have a lot of over the holidays, should always come along with a giant salad. It’s a great way to balance out an otherwise heavy meal, and for me, having a big salad leaves me feeling great and energized!
I kept the dressing on this Roasted Butternut Squash Salad extra simple and light, using a homemade lemon vinaigrette that you can whip up in no time at all. I absolutely love the flavor combo of the fresh lemon mixed with the spiciness of the arugula, and the fall flavors of the squash, cranberries and pomegranate. I hope that you love this salad as much as I do!
Enjoy this recipe for my Roasted Butternut Squash Salad!
Roasted Butternut Squash Salad
For the Salad:
- Preheat your oven to 425 degrees. Toss the butternut squash with the ghee/coconut oil directly on a baking sheet, and season with salt and pepper. Roast for 25-30 minutes, or until the squash begins to brown and is fork tender, flipping half way through.
- Meanwhile, place the remaining salad ingredients into a large bowl. Place the dressing ingredients into a small bowl, and whisk to combine.
- Once the butternut squash has finished roasting, remove the tray from the oven and let cool for a bit, so that it won't wilt the arugula. Once cooled, add the squash to the salad. Toss with the lemon vinaigrette and ENJOY!
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