"Made with tender roasted squash, this butternut squash salad is a delicious lunch or dinner side salad. It's filled with hearty greens, crunchy nuts, shaved parmesan, and an easy maple vinaigrette. Big lunch salads are a go-to for me. Since I work from home, I'm often rummaging in the fridge, putting together whatever bits we have to assemble a meal."
"The sweetness of the squash and hearty kale work well together, especially when paired with maple vinaigrette, sharp red onion, and crunchy pecans. This is a great one to make for Thanksgiving, too. Trust me: While it might not be the usual fare, every time I serve a salad with the rest of the big feast, people are thrilled for something not quite as heavy."
Roasted butternut squash pairs with kale and mixed greens to form a hearty, sweet-savory salad. The salad includes crunchy pecans, shaved parmesan, sharp red onion, and an easy maple vinaigrette. The sweet squash and sturdy kale complement each other, while peppery arugula balances sweetness. The salad works well as a lighter option alongside heavier holiday dishes like Thanksgiving. Typical ingredients include butternut squash, olive oil, kale, mixed greens, red onion, pecans, parmesan, maple syrup, cider vinegar, Dijon mustard, salt, and pepper. Preheat the oven to 400°F and peel and cube the squash into bite-size pieces.
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