Go Back
–+ servings
Roasted Butternut Squash Salad With Maple Vinaigrette | healthy salad recipes, homemade vinaigrette recipe, homemade salad dressings, butternut squash recipes, fall salad recipes, easy salad recipes, recipes using butternut squash, fall squash recipes || The Butter Half via @thebutterhalf
Print

Roasted Butternut Squash Salad With Maple Vinaigrette

this roasted butternut squash salad with maple vinaigrette basically appeared out of nowhere. I saw the butternut squash, the lettuce, and pomegranate and had one of my finest eureka moments to date. BUTTERNUT SQUASH SALAD!
Course Salad
Cuisine American
Keyword easy lunch recipe, light recipes, weeknight dinner
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 368kcal
Author Abbey Rodriguez

Ingredients

  • 1 cup butternut squash cubed
  • 2 tablespoons olive oil
  • 1 teaspoon nutmeg
  • 1 clove garlic minced
  • ½ teaspoon salt
  • 2 cups butter lettuce or mixed greens
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon raw sunflower seeds
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar

Instructions

  • Heat olive oil on medium heat in a small frying pan and add one cup of peeled and cubed butternut squash. Mix in the nutmeg and garlic, and let cook for about 10 minutes, or until soft. Set aside and let cool for a couple of minutes.
  • While butternut squash cools, assemble the greens, pomegranate seeds and sunflower seeds. Mix together the olive oil, maple syrup, and balsamic vinegar in a small bowl. Add in the butternut squash to the salad, and drizzle 1 tablespoon of the maple vinaigrette. Enjoy!

Nutrition

Calories: 368kcal | Carbohydrates: 22g | Protein: 2g | Fat: 31g | Saturated Fat: 4g | Sodium: 591mg | Potassium: 455mg | Fiber: 3g | Sugar: 11g | Vitamin A: 9095IU | Vitamin C: 18.6mg | Calcium: 62mg | Iron: 1.4mg