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Roasted Butternut Squash Salad

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  • 3 lb butternut squash, peeled, seeded & cut into 1″ pieces
  • 3 tablespoons olive oil
  • 2 tablespoons brown sugar
  • ½ teaspoon cayenne pepper
  • Kosher salt & freshly ground black pepper
  • 2 cups sliced radicchio, loosely packed (from about ½ small head)
  • 1 apple, thinly sliced (i used gala)
  • ¼ cup blue cheese crumbles
  • ¼ cup pepitas
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • Kosher salt & freshly ground black pepper
  • 1 tablespoon roughly chopped tarragon, plus extra to garnish
Servings: 4

  1. Preheat the oven to 400 degrees F. On a baking sheet, toss the butternut squash with the olive oil, brown sugar, cayenne pepper, 1 teaspoon salt, and a little freshly ground black pepper. Bake for 25-30 minutes, just until tender. You don't want the squash to fall apart in the salad, so take it out as soon as it can be easily pierced with a fork.
  2. Transfer the squash to a large bowl and mix with the radicchio to warm it through. To make the dressing, whisk together the oil, maple syrup, vinegar, and mustard. Season to taste with salt and pepper, then whisk in the tarragon.
  3. Add the apples and vinaigrette to the squash mixture and toss to combine. Top with the blue cheese, pepitas, and a little extra tarragon.

Estimated Nutrient Breakdown:

Calories: 1,747.80
Weight: 1,824.47g
Total Fat: 94.06g
Saturated Fat: 18.61g
Trans-Fat: 0.01g
Monounsaturated Fat: 56.78g
Polyunsaturated Fat: 14.19g
Protein: 32.14g

Cholesterol: 25.31g
Sodium: 4,220.63g
Calcium: 945.24g
Magnesium: 671.29g
Potassium: 5,725.18g
Iron: 14.23g
Zink: 6.23g
Phosphorus: 996.20

Vit A: 7,336.65
Vit B1: 1.47
Vit B2: 0.81
Vit B3: 18.72
Vit B6: 2.39
Vit B12: 0.41
Vit D: 0.17
Vit E: 0.17
Vit K1: 266.70


Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My dad says this recipe is awesome!!

Author: Honest Cooking
Tags: Wild Food Box

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