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Fall Butternut Squash Salad

A healthy and delicious fall butternut squash salad that's perfect for something fresh after Thanksgiving! (gluten-free, vegetarian)

A healthy and delicious fall butternut squash salad that’s perfect for something fresh after Thanksgiving! (gluten-free, vegetarian)

Scale

Ingredients

Instructions

  1. Preheat oven to 400° F. Line a baking sheet with parchment or foil.
  2. Toss butternut squash cubes in 1 tsp olive oil, salt and pepper. Spread evenly over baking sheet and roast for about 30 minutes or until golden and cooked through, stirring every 10 minutes.
  3. Turn oven down to 300° F. Using the same baking sheet, toss butternut squash seeds in 1/2 tsp oil and toast until golden, about 10 minutes.
  4. Meanwhile, lightly spray a skillet with cooking spray. Heat over medium low heat. Add garlic and kale and sauté until kale is slightly wilted. Remove from heat and let cool.
  5. In a large bowl, combine spinach, onion, pomegranate, feta, and desired amount of dressing. Add cooled butternut squash, kale, and toasted seeds. Toss lightly to combine and serve.

Keywords: fall salad, butternut squash salad, salad with feta cheese

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