Have fun fall with this scrumptious and exquisite butternut squash salad! Made with roasted butternut squash, kale, pomegranate seeds, candied pecans, feta cheese in a scrumptious apple cider vinegar dressing this recipe makes the right fall salad or Thanksgiving aspect!

The Finest Fall Salad!

Truthfully, I really feel like fall salads get missed in favor of soup. And pay attention, I completely perceive it. After the abundance of produce in summer season, we’re all on the lookout for a comforting bowl of soup because the temperatures cool, however don’t neglect to toss a few of your favourite fall components right into a scrumptious salad.

This butternut squash salad isn’t any exception! It pairs the traditional flavors of fall like butternut squash, kale, pomegranate, cranberries and pecans with a zesty and contemporary apple cider vinegar French dressing. It makes for a filling weeknight primary, flavorful aspect dish and even higher, a salad for Thanksgiving.

Don’t sleep on this fall recipe – belief me you’ll adore it!

How To Roast Butternut Squash

Roasting butternut squash is pretty simple when you get by way of the arduous a part of truly chopping it up. If you happen to’ve by no means dealt with a butternut squash earlier than, right here’s the way you’ll do it for this recipe:

1) Peel your butternut squash to take away all of the pores and skin.

2) Chop off high and backside of butternut squash and slice in half. Slice the underside bulbous portion in half and use a spoon to take away the seeds.

3) Chop internal flesh into cubes and unfold out on a sheet pan or baking sheet topped with parchment paper.

4) Drizzle butternut squash with olive oil and salt and roast in a 425 diploma oven for half-hour, flipping midway by way of. You’ll know your butternut squash is prepared when the surface is flippantly browned and the within is tender.

Elements in Roasted Butternut Squash Salad

• Roasted butternut squash – see directions above for prepping your butternut squash
• Kale – you’ll wish to therapeutic massage your kale in a big salad bowl to interrupt down the feel of your kale and make it simpler to digest. Alternatively you may use a unique salad inexperienced like spinach or arugula
• Pomegranate seeds – you’ll be able to seed your pomegranate your self or pirchase pre-seeded.
• Dried cranberries – You could possibly use any dried fruit you like.
• Candied pecans – I wish to buy pre-candied pecans however you may make them your self. alternatively you may also use a unique nut or seed like pumpkin seeds.
• Feta cheese – or one other gentle cheese like goat cheese.
• Olive oil – for roasting butternut squash and for dressing
• Apple cider vinegar – or crimson or white wine vinegar for those who don’t have any for the same style.
• Dijon Mustard – so as to add some tanginess to your salad dressing
• Shallot -finely minced or blended into dressing.
• Lemon juice – for acidity.
• Maple syrup – to steadiness out the sweetness of your dressing.

Easy methods to Make Fall Butternut Squash Salad

STEP 1: ROAST BUTTERNUT SQUASH

See directions above.

STEP 2: MASSAGE KALE

In a big bowl message your kale with 1-2 tablespoons of olive oil. Simply dig your arms proper in and therapeutic massage for 3-5 minutes.

STEP 3: PREP DRESSING

In a medium bowl whisk collectively all dressing components.

STEP 4: PREP SALAD

In a big salad bowl mix kale, butternut squash and all remaining salad components. High with desired quantity of dressing and serve.

Easy methods to Retailer

You’ll be able to retailer this butternut squash salad recipe within the fridge (undressed!) for as much as 3 days. Simply gown proper earlier than serving. Maintain in a sealed bowl or hermetic container.

Extra Fall Salads:

Extra Butternut Squash Recipes:

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Fall Butternut Squash Salad

Have fun fall with this scrumptious and exquisite butternut squash salad! Made with roasted butternut squash, kale, pomegranate seeds, candied pecans, feta cheese in a scrumptious apple cider vinegar dressing this recipe makes the right fall salad or Thanksgiving aspect!

• Creator: Davida Lederle
• Prep Time: quarter-hour
• Prepare dinner Time: half-hour
• Whole Time: 45 minutes
• Yield: 6 servings 1x
• Class: Salad
• Technique: Roast
• Weight-reduction plan: Gluten Free

• 2 lb butternut squash, peeled and cubed
• 2 tbsp olive oil, divided
• pinch of salt
• 8 cups uncooked kale, stemmed and chopped
• 1/2 cup pomegranate seeds
• 1/4 cup dried cranberries 
• 1/2 cup candied pecans 
• 1/2 cup crumbled feta cheese 

For the Apple Cider French dressing:

• 1/4 cup olive oil
• 3 tbsp apple cider vinegar 
• 2 tsp Dijon Mustard 
• 1 small shallot, finely minced
• 1 tbsp contemporary lemon juice 
• 1 tbsp maple syrup 

1. Preheat oven to 425 levels F. and line a baking sheet with parchment paper.
2. Unfold butternut squash onto baking sheet and drizzle with 1 tbsp of olive oil and a pinch of salt.
3. Roast for half-hour, flipping midway by way of. Or till outdoors is flippantly browned and inside it tender.
4. In a big salad bowl add your kale and high with remaining 1 tbsp of olive oil. Use your arms to therapeutic massage olive oil into kale for 3-5 minutes or till kale is barely wilted.
5. High salad with pomegranate seeds, dried cranberries, candied pecans, and feta cheese. Add butternut squash as soon as completed roasting.
6. In a bowl or mason jar whisk collectively all apple cider French dressing components.
7. Add desired quantity of dressing to salad and toss to mix.
8. See directions above for storage.

Key phrases: butternut squash salad, fall salads