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My favorite salad Roasted Butternut Squash Salad. The fast & most delicious way!

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Roasted Butternut Squash Salad has to be one of my most favorite salads to eat.  I must admit, I’ll lick my plate clean while eating this salad, I love it that much!  What I don’t like is having to cut up a Butternut Squash.  To me, a Butternut Squash has to be one of the hardest things to peel & cut, vegetable wise.  It’s one of my least favorite things to do.   Now this recipe is not anything new.  In fact you probably could find some version of it on the web, but what most people don’t mention is that you can find Butternut Squash already peeled & chopped in your supermarkets.  Did you know that?  (Yep, even Walmart has it, which is where I get my chopped Butternut Squash!)

I’m all about the shortcuts & the faster way.  Goodness, everyone I know is wanting a good homemade meal that doesn’t take a lot of time to make.  Trust me, this is your answer for healthy, delicious & fast…not to mention seasonal!

Here’s my recipe for Roasted Butternut Squash Salad

1 bag of Butternut Squash is good for 2+ servings.  However, my kids love to eat the squash without the salad so I always roast 2 bags.
About 1/4 cup of brown sugar Splenda* or regular brown sugar
2 Tablespoons of Agave or Honey – whatever you have on hand is fine.
1-2 Tablespoons of EVOO
Spinach or mixed greens – washed & dried
3-4 pieces of cooked crumbled bacon
dried cranberries about 1/2 cup
crumbled goat cheese

For the salad dressing I typically use a Honey Balsamic made by Ken’s or you can make your own using Two Peas and their Pod’s recipe for a Maple Mustard Dressing.

Heat your oven to 400*.  On a large baking sheet, toss your squash with  EVOO, brown sugar &  honey.  Roast for 20 minutes.

Then I typically do an assembly line & place my spinach or mixed greens on a plate, add the Butternut Squash, Cranberries, Bacon & Goat cheese.  The roasting takes obviously the longest, but the prep time for this salad is under 5 minutes.
It’s a beautiful salad to make & eat.  All the colors are simply gorgeous together.
Take it from me this shortcut tip is a time saver + it’s a veggie my kids love = Double win!
Do you have a favorite salad?  I love so many, but this has to be one of my very faves!

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Comments

  1. This salad is gorgeous! I sometimes have an even slightly healthier version: omit the sugar & oil when roasting the squash (only brush the bottom of your pan with olive oil), & replace the cranberries with beetroot cubes (cooked).
    I’m suddenly feeling hungry…

  13. I went to a cooking class at Whole Foods and we made a butternut squash salad too!

    A little addition of apple cider and pomegranate seeds is totally amazing!