Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Butternut Squash Recipes Roasted Butternut Squash Salad Is a Dish You'll Make Again and Again 5.0 (2) 2 Reviews This roasted butternut squash salad, with its caramelized butternut squash, tender kale and a zingy dressing, makes the perfect dish. Whether paired with roasted chicken or seared steak or enjoyed on its own, it brings a balance of sweet and savory to the table, making it a crowd-pleaser at any gathering. Feel free to swap out the lacinato kale for curly kale or try another winter squash like honeynut or delicata in place of the butternut. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on October 24, 2024 Tested by Amanda Holstein Tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Active Time: 25 mins Total Time: 1 hr Servings: 6 Nutrition Profile: Anti-Inflammatory Sesame-Free Weight Loss Healthy Pregnancy Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe This Roasted Butternut Squash Salad is bursting with fall flavors, though we’d eat it all year round. It’s the ultimate salad—the perfect medley of sweet, earthy and umami flavors. A tart pomegranate-maple vinaigrette is massaged into fiber-packed, tender kale before tossing it with antioxidant-rich butternut squash, salty Parmesan cheese, crunchy pecans and dried cranberries. Altogether, it’s a vibrant salad that makes a beautiful main dish or an accompaniment to a meal, whether you’re enjoying an everyday lunch or a holiday dinner. Keep reading for our expert tips, including ingredient swaps and shortcuts to save time in the kitchen. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Massaging kale helps tenderize it and tempers its bitterness. Coat the leaves with a minimal amount of dressing when massaging, as overdressing will wilt the greens too much.You can use pre-cut squash from the grocery store to save time.Feel free to substitute the lacinato kale with other varieties—it will be just as tasty. You can swap the Parmesan cheese for goat cheese, feta or shaved manchego.For the best flavor, toast nuts before using in a recipe. Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Nutrition Notes Butternut squash contains a compound called beta carotene, which gives it a gorgeous orange color and is an antioxidant that can help reduce inflammation in the body. Kale is a dark leafy green that contains high levels of lutein and zeaxanthin—two important antioxidants for eye health. These antioxidants belong to the same family as beta carotene and can help protect the eyes against damage from the sun. Don’t leave out the pomegranate arils in this salad. Small fiber-filled additions to your dishes can add up to big benefits for your gut microbiome, so sprinkle them on with delight. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Cook Mode (Keep screen awake) Ingredients 1 medium butternut squash, peeled, seeded and cut into ½-inch pieces (about 6 cups) 5 tablespoons extra-virgin olive oil, divided ½ teaspoon ground pepper, divided 2 tablespoons pomegranate juice 1 tablespoon cider vinegar 1 tablespoon pure maple syrup 2 teaspoons whole-grain mustard 1 teaspoon grated orange zest ½ teaspoon salt, divided 8 cups chopped lacinato kale ½ cup thinly sliced scallions ⅓ cup shaved Parmesan cheese ⅓ cup pomegranate arils ¼ cup unsweetened dried cranberries ¼ cup chopped pecans, toasted Directions Preheat oven to 425°F with rack in upper third position. Toss squash with 1 tablespoon oil and ¼ teaspoon pepper on a large rimmed baking sheet until well coated; spread in an even layer. Roast, stirring once, until tender, about 30 minutes. Leaving the squash in the oven, increase oven temperature to broil. Broil until browned, about 2 minutes. Let cool slightly on the baking sheet, about 5 minutes. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Meanwhile, whisk 2 tablespoons pomegranate juice, 1 tablespoon each vinegar and maple syrup, 2 teaspoons mustard, 1 teaspoon orange zest, ¼ teaspoon salt and the remaining 4 tablespoons oil and ¼ teaspoon pepper in a small bowl until well combined. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Place 8 cups kale in a large bowl; drizzle with 1 tablespoon of the pomegranate vinaigrette. Massage with clean hands until the kale is bright green and the volume has reduced by about half, about 1 minute. Add the roasted squash, ½ cup scallions, ⅓ cup each Parmesan and pomegranate arils, ¼ cup cranberries and the remaining pomegranate vinaigrette and ¼ teaspoon salt; toss until evenly combined. Top with ¼ cup pecans. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Frequently Asked Questions Can I make Roasted Butternut Squash Salad ahead of time? Of course! You can prepare the roasted squash up to 5 days in advance. After cooking, let it cool down and then store it in an airtight container in the refrigerator. The perishable salad components can be prepped and stored in the fridge for up to a day ahead, and the dried cranberries and toasted nuts can remain at room temperature in sealed containers. The vinaigrette can be made up to a week ahead and stored in the fridge. Can I use the pomegranate-maple vinaigrette on other salads and vegetables? This dressing is perfect for a green salad and for drizzling over steamed broccoli, green beans, roasted carrots, turnips, parsnips and other favorite vegetables. Why is my roasted butternut squash mushy? Typically, butternut squash becomes mushy if it is not cooked at a high enough temperature. However, there should be no issue with this recipe as the squash will be roasted at 425°F and then broiled to further increase the heat. What is the easiest way to cut a butternut squash? To prepare the squash, you will need a good, sharp knife, a Y-shaped peeler and a regular spoon or a grapefruit spoon. Begin by slicing off a small portion from both ends of the squash, then cut the squash in half to separate the bulb from the neck. Next, use the Y-shaped peeler to remove the peel from each section, followed by using the spoon to remove the seeds. Finally, cut the squash into uniform cubes. What should I serve with Roasted Butternut Squash Salad? This salad is a meal on its own, but you can pair it with other recipes if you want. For lunch, pair it with a sandwich, and for dinner, it would be fantastic with a rotisserie chicken or with one of our favorite chicken recipes, such as Crispy Roast Chicken, Lemon-Herb Roasted Chicken or Whole Roasted Harissa Chicken. And it’s sure to receive compliments when served to guests as part of a holiday meal, paired with turkey or roast beef. EatingWell.com, October 2024 Rate It Print Nutrition Facts (per serving) 310 Calories 17g Fat 39g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1½ cups Calories 310 % Daily Value * Total Carbohydrate 39g 14% Dietary Fiber 7g 24% Total Sugars 19g Protein 5g 11% Total Fat 17g 22% Saturated Fat 3g 14% Cholesterol 5mg 2% Vitamin A 871µg Vitamin C 65mg 72% Vitamin D 0µg Vitamin E 5mg 30% Folate 94µg Vitamin K 185µg Sodium 346mg 15% Calcium 168mg 13% Iron 2mg 10% Magnesium 76mg 18% Potassium 805mg 17% Zinc 1mg 9% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines