Roasted Butternut Squash Salad

Shanthi Appelo
Shanthi Appelo

| 1 min read

This cozy fall salad is a satisfying side dish or star of the show if combined with protein. Butternut squash is roasted until tender and caramelized in heart-healthy olive oil, thyme and maple syrup for a hint of sweetness. It’s then tossed with a kale-based salad massaged in a maple thyme vinaigrette.

Total Time:


Prep Time:


Serving Amount
  • 1 butternut squash, 1-inch cubes

  • 2 tsp. maple syrup

  • 2 Tbsp. olive oil

  • 1 Tbsp. fresh thyme leaves

  • Salt and pepper to taste

  • 3 cups kale, chopped, stem removed

  • 12 cup pomegranate seeds

  • 14 cup roasted hazelnuts or a nut of choice

  • 14 cup crumbled goat cheese

  • 14 cup maple thyme vinaigrette or vinaigrette of choice

  • Step 1

    Preheat oven to 400 degrees F.

  • Step 2

    In a large bowl, add cubed butternut squash, olive oil, maple syrup and thyme along with salt and pepper to taste. Toss until well combined.

  • Step 3

    Add butternut squash to a lined baking sheet, making sure there’s space between the cubes. Roast for 15 minutes, flip using a spatula, then roast for another 15 minutes.

  • Step 4

    While the squash is roasting, prepare the vinaigrette. In a bowl, add kale, then dressing a little at a time, massaging the kale for about 20 seconds. Add other ingredients along with roasted squash.

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