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Home / Dietary Concerns / Gluten Free / Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Nov 16, 2017 · Leave a Comment

Roasted Butternut Squash Salad

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!

Roasted Butternut Squash Salad

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!

Roasted Butternut Squash Salad

Enjoy this recipe for my Roasted Butternut Squash Salad!

Roasted Butternut Squash Salad

Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Cooling time 10 mins
Total Time 50 mins
Servings 4

Equipment

  • Oven

Ingredients
  

For the Salad:

  • 1 tablespoons ghee or coconut oil, melted
  • 4 cups cubed butternut squash (approximately 1 medium squash)
  • 5 ounces arugula
  • 1/4 cup dried cranberries
  • 1/4 cup pomegranate seeds
  • 1/2 cup pecan halves

For the Dressing:

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1 teaspoon fresh garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt

Instructions
 

  • 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!
Tried this recipe?Let us know how it was!

Roasted Butternut Squash Salad

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

Blog, Dairy Free, Egg Free, Gluten Free, Paleo, Salads, Whole30 arugula, butternut squash, cranberry, fall, gluten free, Paleo, salad, Thanksgiving

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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