Roasted Broccoli and Butternut Squash Salad
A vibrant and nutritious fall salad featuring roasted butternut squash and broccoli, perfect for any autumn occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large mixing bowl
- 1 Oven preheated to 400°F
Ingredients
Salad Ingredients
- 1 medium butternut squash peeled and cubed
- 2 cups broccoli florets
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cups mixed greens
Vinaigrette
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Peel and cube the butternut squash. Trim the broccoli into florets. Toss both with olive oil, salt, and pepper.
- Preheat oven to 400°F. Arrange squash and broccoli on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and slightly charred.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- In a large bowl, combine roasted vegetables with mixed greens. Drizzle with vinaigrette and toss to combine.
Serving
- Transfer the salad to a serving platter or individual plates. Serve immediately while the vegetables are warm.
Storage
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. Dress just before serving to maintain freshness.
Notes
Pro Tips: For a more robust flavor, add a sprinkle of smoked paprika to the vegetables before roasting.
Ingredient Substitutions: Swap broccoli for cauliflower or add a handful of toasted nuts for extra crunch.
How to Serve: Best served warm or at room temperature, making it perfect for picnics and potlucks.
Storage & Freshness: Store dressing separately and combine with fresh greens just before serving.
Make-Ahead Tips: Roast the vegetables a day ahead and store them in the fridge to save time on the day of serving.
Ingredient Substitutions: Swap broccoli for cauliflower or add a handful of toasted nuts for extra crunch.
How to Serve: Best served warm or at room temperature, making it perfect for picnics and potlucks.
Storage & Freshness: Store dressing separately and combine with fresh greens just before serving.
Make-Ahead Tips: Roast the vegetables a day ahead and store them in the fridge to save time on the day of serving.