A Great Fall Butternut Squash Salad for the Holidays

Butternut Squash has made it’s way into my kitchen and there’s nothing better than having it roasted and added to a salad. This would be a perfect fall or Thanksgiving salad!

Perhaps with a new fall salad that might be a good option for weight control when the holidays swing into full on comfort food mode.

If you are like me…adding healthier options to balance the Thanksgiving high fat, high sugar content is a win.

Base Greens:

You may not be a fan of arugula or spinach, but I had both in my fridge and knew that’s where I would begin.

There’s something a bit peppery that I love from the arugula. Choose which salad greens you want.

First Topping: Roasted Butternut Squash

As I began thinking about the flavors that I would want to add to create a new fall salad, I started with getting the butternut squash ready for roasting.

The most time consuming part of this salad is preparing the butternut squash.

• Simply cut the squash in half, remove the seeds and insides, peel and cut into bite sized pieces for roasting.
• Add them to a parchment covered baking sheet and drizzle with salt, pepper and olive oil and roast in a 400 degree oven until golden brown and soft.
• Depending on the size of your pieces it may vary from 45 minutes to an hour on getting it the right color and texture.

Second Ingredient: Pears

I love when pears are in season and sliced pears were a perfect fruit that mixed well with the squash.

Slice right before adding them to the salad.

Third addition: Toasted Butternut Squash Seeds

As I was scooping out those seeds, it hit me. I had never roasted butternut squash seeds and they would be a perfect addition of flavor and crunch.

I cleaned out the seeds, placed them on a baking sheet, added salt, pepper and olive oil and roasted them until they were toasty in a 400 degree oven.

Cheese Selection: Feta

Salads always need bit of cheese for me. Feta cheese was the perfect complement to the butternut squash, seeds, pears and salad greens.

Especially with the dressing that I created.

Dressing: Fall Balsamic Creation

Often, my dressings are created from olive oil, lemon juice and whatever vinegar I have available.

This recipe screamed for a new creation.

A lovely blackberry, ginger balsamic vinegar was added to a mixture of olive oil, minced garlic, lemon juice, honey emulsified with an immersion blender to make it the right consistency. Feel free to add salt and pepper, if you like, but the flavor of the arugula with the dressing was a perfect match.

Adding a few fun shopping links that are handy when making and serving this salad. Affiliate links are provided for your shopping convenience at no additional cost to you, but may benefit the blog. Thanks if you choose to shop using the links!

Need a few more fall recipes?

Here you go!

• Fall Charcuterie
• Loaded Potato Soup
• Fall Appetizers
• Pumpkin Bread
• Favorite Fall Recipes

I’m thankful that November and a season of thankfulness has arrived. There is something warm and inviting that welcomes more hospitality this month.

A great launch to the holiday season when more gather and memories are made and shared.

May your November be filled with all of the best recipes and gatherings to share with family and friends!

I hope this fall salad is enjoyed by those whose feet find their way under your table this season.

I’d love to know what other recipes that you prepare as family and friends gather in your home. Won’t you share those in the comments?

It would truly make my heart happy! Thank you so very much for joining me here.