BEST Butternut Squash Salad
Make this Butternut Squash Salad for Thanksgiving in just 30 minutes using seasonal ingredients such as roasted butternut squash, kale, corn, pomegranate seeds, blackberries, walnuts, and goat cheese, tossed with a tasty apple cider vinaigrette. It makes a complete side to pair with this roast turkey or Instant Pot turkey breast.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound butternut squash (peeled and diced into 1/2-inch cubes)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (or honey (if you're on a low-carb diet, use sugar-free-maple syrup))
- Salt and freshly ground pepper to taste
- 3 cups mixed greens
- 3 cups baby kale (or baby arugula if you prefer)
- 1/2 cup fresh pomegranate seeds
- ½ cup canned fire-roasted corn (drained and rinsed (if on a low-carb diet, replace it with thinly shaved Brussels sprouts or nuts))
- 1 cup fresh blackberries
- ½ cup roasted walnuts (unsalted (or walnut pieces). You can replace it with glazed walnuts!)
- 4 ounces goat cheese (crumbled (or feta cheese))
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup (or honey (or sugar-free maple syrup))
- 1/2 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup olive oil
Instructions
- 1
Cook the squash: Preheat the oven to 400° F (or your air fryer). In a large mixing bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper.
- 2
Transfer it to a large baking sheet lined with foil, arranging it in one single layer, and then roast in the oven for 30 minutes or until fork-tender.
- 3
Or, place it in the basket of your air fryer in a single layer and cook for 12-15 minutes. Depending on how small or large your basket is, you may have to cook it in batches.
- 4
Prepare the salad: Meanwhile, arrange mixed greens and baby kale in a large salad bowl. Add pomegranate seeds, corn, blackberries, and walnuts. Reserve!
- 5
Make the vinaigrette: In a mason jar, combine apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and olive oil. Close the jar tightly and shake until homogeneous and emulsified. Pour about 2-3 tablespoons of the vinaigrette over the salad and gently toss to combine. TIP: Make sure to lightly dress the salad; otherwise it will become soggy!
- 6
Serve: Remove butternut squash from the oven or air fryer, and then gently toss it into the salad to combine.
- 7
Top the salad with goat cheese and serve.