Butternut Squash Salad with vegan Citrus Maple Dressing

Posted by in Christmas, Cooking, Lunch/Dinner, Salads, Sides, Thanksgiving | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

One thing I do just about every night Mon – Thur, is a big salad! While that may become redundant for many, that all depends how you approach making a salad. The biggest thing I tell my clients in nutrition counseling, is that you have to mix it up. If you make the same thing day in and day out, no matter what it is, your tastebuds are bound to get bored.

 

So when it comes to salads we do tons of variations! Some of personal favorites are the Lemon Dill Cucumber Salad, Corn + Avocado Salad, a Brussles Kale Caesar, and this new Butternut Squash Salad with Citrus Maple Dressing!

 

 

 

 

 


 

What’s fab about this salad? Everything! It’s packed with fiber, flavor, its savory, but sweet, has texture with the nuts, you can add a grain or greens if desired, makes for the perfect side dish, you can enjoy warm too, can easily be made in bulk, perfect for fall and winter, the dressing can be used with other dishes, and it’s just so good!

 


 

 

If you’re looking for more ways to love butternut squash, you have to try this new Butternut Squash Salad with Citrus Maple Dressing!

 

 

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

Easy 

Affordable

Savory 

Sweet

Perfect for fall + winter

You can add greens or a grain

Packed with flavor and fiber 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Butternut Squash Salad


  • Author: Gabrielle
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 minutes
  • Yield: 3 cups 1x

Ingredients

Scale

Squash:

3 cups butternut squash, peeled, cubed

2 tbsp olive oil

Salt + Pepper

Dressing: 

1/2 cup toasted chopped pecans

1/2 cup golden raisins

1 tbsp chopped parsley

2 scallions, thinly sliced

1 tbsp dijon

1 tps maple syrup or honey

1 tbsp olive oil

1/2 squeeze orange

1/2 tsp Orange zest

Salt + Pepper


Instructions

  1. Preheat oven to 400 degrees. Place chopped butternut squash on a pan lined with parchment paper, toss and coat in olive oil, sprinkle with salt and pepper. Roast for 35-45  mins until cooked all the way thru. Allow to cool.
  2. In a shallow dish combine all of the dressing ingredients. Pour over the butternut squash, toss and coat, places in fridge to chill. Enjoy!

 

 

 

 

 

 

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