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Roasted butternut squash salad full of fall flavors and spices! It makes an easy side dish or dinner!
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Autumn Butternut Squash Salad
Prep Time
10 mins
Cook Time
20 mins
 

Roasted butternut squash salad is full of fall flavors and spices! It makes an easy side dish or dinner!

Course: Side Dish
Cuisine: American
Keyword: butternut squash, salad
Servings: 4
Calories: 216 kcal
Author: Simple Fit Vegan
Ingredients
  • 4 cups butternut squash, chopped into ¾’’ pieces
  • 1 tbsp olive oil
  • 1 1/2 tbsp ground cinnamon
  • 1/2 tsp all spice
  • 1/2 tsp nutmeg
  • 2 cups spinach, baby kale, or arugula
  • 1 avocado
  • 1/2 Spanish onion
  • 1/4 cup apple cider vinegar
  • Optional: balsamic vinaigrette, olive oil, or lemon juice
Instructions
  1. Preheat oven to 400 F/ 200 C.
  2. Chop Spanish onions lengthwise and put them in a bowl. Add apple cider vinegar and set aside.
  3. Using a peeler or a small paring knife, peel butternut squash. Chop it into small squares.
  4. Toss in olive oil and spices and bake for total of 20 minutes at 400 F / 200 C flipping half-way in the middle.
  5. Assemble the salad by combining greens, roasted butternut squash, quick pickled onions, and chopped avocado. Top with optional dressing of choice.
  6. Store in airtight container for up to 5 days.
Recipe Notes

Nutrition Information Calories: 216 Fat: 13.7 g Saturated fat: 2.7 g Carbohydrates: 25.2 g Dietary Fiber: 8.2 g Sugar: 4.3 g Sodium: 14 mg Protein: 2.9 g