Butternut Squash Harvest Salad
[RECIPE OF THE MONTH]
Thanksgiving is quickly approaching and this month’s recipe will make the perfect holiday side dish that’s both healthy and beautiful!
This Butternut Squash Harvest Salad incorporates seasonal ingredients like roasted butternut squash, dried cranberries, roasted pepitas, and fresh apples tossed in an apple cider vinaigrette.
It’s low-glycemic to prevent elevated blood sugars, full of fiber and polyphenols to support gut health, and rich in antioxidants to reduce inflammation.
It comes together in just a few steps and can also be prepared ahead of time making for a stress-free Thanksgiving morning. Here’s how we’ll make it:
First, we’ll roast the pepitas.
Next, we’ll cube and roast the butternut squash.
While the squash is roasting we’ll prepare the vinaigrette.
Lastly, we’ll assemble the salad and toppings!
It’s the perfect accompaniment to your Thanksgiving menu and also makes a great meal-prep option for weekday lunches this fall.
Let’s make it!
Butternut Squash Harvest Salad
Serves 4-5
Nutrition Per Serving: 222 calories, 14 grams fat (11 grams unsaturated, 3 grams saturated), 21 grams carb (17 grams net carb), 4 grams fiber, 7 grams protein
Ingredients
For the roasted pepitas:
We will only be using 1/2 cup of the roasted pepitas for the salad, so there will be extras that you can use the rest of the week.
2 cups raw pepitas (pumpkin seeds)
2 tsp. extra-virgin olive oil
3/4 tsp. sea salt
For the roasted butternut squash:
1 small or 1/2 medium butternut squash, peeled and cut into about 1-inch cubes (about 2 cups), or 10-oz. package frozen butternut squash cubes
1 Tbsp. extra-virgin olive oil
Salt and pepper to taste (about 1/4 tsp. sea salt and 1/8 tsp. black pepper)
For the vinaigrette:
1/4 cup extra-virgin olive oil
2 Tbsp. apple cider vinegar
2 tsp. pure maple syrup (or honey)
1 tsp. orange zest, finely grated
1 Tbsp. fresh orange juice
2 tsp. Dijon mustard
Salt and pepper to taste
For the salad:
6-8 cups dark leafy greens such as kale, spinach, arugula, or mixed greens
1/2 cup of the roasted pepitas (or you can alternatively use pistachios, pecans, or walnuts)
1 apple, diced or thinly sliced (I prefer Honeycrisp, Cosmic Crisp, or Pink Lady)
1/4 cup dried cranberries (unsweetened or reduced sugar)
1/4 cup feta cheese (or grated sharp white cheddar, parmesan, or goat cheese)
Directions
Roast the pepitas: Prehaet oven to 325F and line a baking sheet with parchment paper. Add the pepitas to a medium-sized mixing bowl and drizzle with the olive oil and sea salt. Toss to combine, then spread into an even layer on the baking sheet. Place into the oven for about 14-15 minutes, until slightly browned.
Prepare the squash: Meanwhile, prepare the butternut squash by peeling and cutting it into 1-inch cubes. You can alternatively use frozen cubed butternut squash (I tried both ways and preferred the fresh due to holding a firmer texture). Add the butternut squash cubes to a mixing bowl and drizzle with the olive oil, salt, and pepper. Toss to combine, then spread into an even layer on a parchment-lined baking sheet.
Roast the squash: Once the roasted pepitas are done, remove them from the oven and increase the temp to 400F. Once preheated, place the butternut squash into the oven for 25 minutes, until tender and lightly browned. Allow to cool slightly (at least 10-15 minutes) before adding to the salad greens to prevent wilting.
Make the vinaigrette: Combine the extra-virgin olive oil, apple cider vinegar, maple syrup, orange zest, orange juice, mustard, salt, and pepper in a mason jar and shake until well-combined.
If making the salad ahead of time to serve within the next few days, see the “to make ahead” directions below before assembling the salad.
Assemble the salad (just before serving): Once ready to serve, assemble the salad by adding the kale (or dark leafy greens of choice) to a large bowl or serving platter. Drizzle with the dressing and toss to combine. Add the roasted butternut and apples. Top with dried cranberries, roasted pepitas, and feta or sharp white cheddar cheese. Enjoy!
To Make Ahead
The salad can be prepared 2-3 days in advance by storing the ingredients in separate containers:
Butternut Squash: Roast as directed, cool completely, then transfer to an airtight container. Keep in the fridge for up to 2-3 days. Add the cold butternut squash cubes to the salad when ready to serve, or warm slightly for 30-45 seconds in the microwave (or broil for a few minutes in the oven) before adding to the salad if desired - I preferred the squash slightly warm.
Vinaigrette: Prepare as directed, then transfer to a mason jar and store in the fridge for up to 1 week. Allow to sit out at room temperature for a few minutes before assembling the salad (or microwave for a few seconds to speed this up), then whisk to emulsify.
Salad Greens and Toppings: Wash and prep the kale or salad greens of choice and store in an airtight container or Zip-Lock bag in the fridge. Store the roasted pepitas in a mason jar on your kitchen counter. Add the apple, dried cranberries, and cheese to the salad when ready to serve.
Once you’re ready to assemble the salad, simply refer to step 6 above and assemble the salad with the prepped ingredients.
Enjoy!
Monthly Cooking Class:
Founding members: November’s cooking session is scheduled for Tuesday 11/26 at 3:30PM CST. We will be making this Butternut Squash Harvest Salad, which you can choose to enjoy immediately after our session or prep for your Thanksgiving gathering. We will also be making my favorite Cranberry Relish recipe, which pairs perfectly with your Thanksgiving meal!
I will send out an email with the ingredients later this week, so make sure to upgrade to a founding member by tomorrow (11/19) if you’d like to join us in the kitchen on 11/26!
Happy Thanksgiving!
-xo Kate