Roasted Butternut Squash Salad With Cranberry Pear Vinaigrette Recipe

Name: Roasted Butternut Squash Salad With Cranberry Pear Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 3 cups Butternut Squash, Cubed Into 1-inch Pieces; 1-1/2 Tablespoon Butternut Squash Seed Oil (or Olive Oil); 2-1/2 cups Packed Chopped Kale; 1-1/2 Tablespoon Lemon Juice; Salt And Pepper; FOR THE VINAIGRETTE:; 1 Very Ripe Pear, Peeled And Core Removed; 3/4 cups Frozen Cranberries, Thawed; 1 Tablespoon Honey Mustard; 3 Tablespoons White Balsamic Vinegar Or White Wine Vinegar; 1/4 cups Olive Oil; Pinch Of Kosher Salt And Pepper; 1 Tablespoon Honey (optional); FOR THE GARLIC BITES:; 1 Tablespoon Butternut Squash Seed Oil (or Olive Oil); 3 cloves Garlic, Crushed; 2 cups 1-inch Bread Cubes From A Seedy Whole Grain Baguette

Servings: persons

FOR THE SALAD:
3 cups Butternut Squash, Cubed Into 1-inch Pieces
1-1/2 Tablespoon Butternut Squash Seed Oil (or Olive Oil)
2-1/2 cups Packed Chopped Kale
1-1/2 Tablespoon Lemon Juice
Salt And Pepper
FOR THE VINAIGRETTE:
1 Very Ripe Pear, Peeled And Core Removed
3/4 cups Frozen Cranberries, Thawed
1 Tablespoon Honey Mustard
3 Tablespoons White Balsamic Vinegar Or White Wine Vinegar
1/4 cups Olive Oil
Pinch Of Kosher Salt And Pepper
1 Tablespoon Honey (optional)
FOR THE GARLIC BITES:
1 Tablespoon Butternut Squash Seed Oil (or Olive Oil)
3 cloves Garlic, Crushed
2 cups 1-inch Bread Cubes From A Seedy Whole Grain Baguette

1
For the salad:
2
Mix butternut squash with squash seed oil. Sprinkle with salt and pepper. Roast on a rimmed baking sheet for 20 minutes at 400u00b0F, until tender.
3
Mix kale with lemon juice and 1/2 teaspoon kosher salt in a bowl. Massage juice and salt into kale for a few minutes and let rest.
4
For the dressing:
5
In a blender or Cuisinart, puree the pear. Add thawed cranberries and pulse to break up the cranberries. Add honey mustard and balsamic vinegar. Drizzle in olive oil and blend until completely combined. Season with salt and pepper and extra honey if desired.
6
For the garlic bites:
7
Heat squash oil in large skillet over medium heat. Add crushed garlic and heat until fragrant, about 30 seconds. Add bread cubes and stir until coated with oil and garlic. Season with salt and pepper. Toast in skillet for about 5 minutes, tossing until sides get a little crisp and golden. Be careful not to let the oil get too hot and start to smoke. The garlic will get a little crispy and some of the seeds from the bread will break off and get toasted-these bits are excellent sprinkled over the squash salad.
8
On a platter or in individual bowls, add kale, squash and bread cubes together. Dress with vinaigrette. Sprinkle with salt and pepper to taste.
9
Notes:
10
1. You may have extra butternut squash cubes. Just roast them all. Save them for later!
11
2. If you won't eat the whole salad in one sitting, keep the ingredients separate so you can heat the butternut squash and the bread won't get soggy in the dressing.

1609

kcal

Calories

177

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SALAD:, 3 cups Butternut Squash, Cubed Into 1-inch Pieces, 1-1/2 Tablespoon Butternut Squash Seed Oil (or Olive Oil), 2-1/2 cups Packed Chopped Kale, and more.

Yes, Roasted Butternut Squash Salad With Cranberry Pear Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Butternut Squash Salad With Cranberry Pear Vinaigrette

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