Roasted Butternut Squash Salad

5 from 3 votes

A colourful Winter salad made from roasted butternut squash, quick pickled red onions, toasted nuts and seeds and drizzled in a delicious lemon dijon dressing.

Prep Time20

Cook Time1

Total Time1 20

Course: Salads, Sides

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free, Low Calorie

Keyword: kale, kale salad, roasted butternut squash, winter salad

Servings:

Calories: 459kcal

Author: Sarah Bell

Equipment

Chopping Board
Sharp knife
Spoon
Measuring Cups and Spoons
Large salad bowl
2 Small Bowls
Sheet pan
Parchment paper
Salad Servers

Ingredients

Roasted Butternut Squash

1.4 kg butternut squash seeds and skin removed, cubed
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon sea salt
Cracked black pepper optional

Toasted Nuts & Seeds

1/4 cup Pumpkin seeds
1/3 cup Pecans

Massaged Kale

4 cups kale stems removed, roughly chopped
1 tablespoon olive oil

Pickled Onion

½ medium red onion
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
2 tablespoons warm water

To Serve

90 grams goats feta cheese
¼ cup Dried cranberries

Salad Dressing

Lemon Dijon Dressing

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (356 Fahrenheit). Line a sheet pan with parchment paper and set aside.
Remove the ends from the butternut squash. Slice in half lengthways and use a spoon to scoop out the seeds. Cut the butternut squash into cubes.
Place the cubes onto the tray and top with olive oil, paprika, garlic powder and salt. Toss to coat and spread out evenly across the tray.
Place the tray into the oven and roast for 1 hour.
While the butternut squash is roasting, prepare the quick pickled onions. Add the warm water, apple cider vinegar and maple syrup to a small bowl. Stir to combine, add the thinly sliced red onions and stir again. Set aside and come back to stir every 15 minutes or so.
Next, make the salad dressing by adding the olive oil, lemon juice, dijon mustard, honey and salt to a small bowl and whisking to combine.
Add the roughly chopped kale to a large salad bowl. Drizzle with olive oil and using clean hands, massage the oil into the kale.
When the butternut squash has ten minutes to go, place the pecans and pepitas into a baking tray and into the oven for 5 minutes or until toasted. Keep an eye on them so that they don't burn.
Once the butternut squash is roasted, remove from the oven and allow to cool to room temperature.
To assemble the salad add the roasted butternut squash, dried cranberries, feta, toasted nuts and seeds and quick pickled onions to the kale. Drizzle in lemon dijon dressing and toss to combine.

Notes

Nutrition facts are based on this salad as a main meal.

Nutrition facts are an estimate only.

Nutrition