Embrace the flavors of fall with this hearty and vibrant Roasted Butternut Squash Salad. Perfect for cozy evenings or the festive season ahead. Enjoy savory caramelized butternut squash and earthy roasted beets paired with smoky bacon, crunchy pumpkin seeds, and bursts of juicy pomegranate. Tossed with peppery greens and drizzled with a tangy-sweet maple cider vinaigrette, this salad is a delightful blend of warm, comforting flavors and fresh textures.
Roasted Butternut Squash Salad
Serves 4 (can be easily doubled)
Ingredients
For the Salad:
- 1 medium butternut squash, peeled, seeded, and cut into 1.5-inch cubes
- 4 medium beets, peeled and cut into quarters
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices bacon, cooked and crumbled
- 1/4 cup pomegranate seeds
- 1/4 cup pumpkin seeds (pepitas), toasted
- 1 small red onion, thinly sliced
- 4 cups arugula and baby kale or any combination of mixed greens
For the Maple Cider Vinaigrette:
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions:
Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and the beets with olive oil, ground cinnamon, smoked paprika, salt, and black pepper until evenly coated.
- Spread the squash and beets in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, turning the pieces halfway through to ensure even roasting. Remove from the oven and let cool slightly.
Cook the Bacon:
- While the squash is roasting, cook the bacon in a skillet over medium heat until crispy.
- Transfer the bacon to a paper towel-lined plate to drain. Once cooled, crumble into small pieces.
Prepare the Maple Cider Vinaigrette:
- In a small bowl, whisk together the apple cider vinegar, maple syrup, and Dijon mustard until well combined.
- Gradually whisk in the extra virgin olive oil until the dressing is emulsified.
- Season with salt and black pepper to taste. Adjust the sweetness or acidity if desired.
Assemble the Salad:
- In a large salad bowl, combine the baby kale or mixed greens, roasted butternut squash, crumbled bacon, dried cranberries, pumpkin seeds, and thinly sliced red onion.
- Drizzle the vinaigrette over the salad and gently toss to coat all ingredients evenly.
Serve:
Divide the salad among individual plates or serve it family-style in a large bowl.
Garnish with additional pumpkin seeds or cranberries if desired.
Enjoy!
Serve immediately for a warm and hearty salad, or refrigerate for up to2 hours and enjoy chilled.
Tips:
- For a vegetarian version, omit the bacon and add roasted chickpeas or spiced nuts for extra protein and texture.
- To make this salad ahead, roast the squash and prepare the dressing in advance. Store separately in the fridge and assemble just before serving.
- Consider adding crumbled goat cheese or feta for a creamy contrast to the sweet and savory flavors.
