Autumn pumpkin salad with broccoli,dried cranberry,walnut and arugula on a vintage plate over light blue slate,stone or concrete background.Top view.
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This vegetarian salad is an easy and delicious addition to your Thanksgiving table. With butternut squash, broccoli, arugula, dried cranberries, and walnuts, this salad is as healthy as it is pretty to look at. Take care of your vegetarians or health-conscious friends and add this easy vegetarian salad to your holiday menu. Even your carnivorous family and friends will love it.
I love the simple ingredients in this salad, Each ingredient seems to shine on its own and yet meld into a cohesive dish that is both clean and satisfying. The butternut squash and dried cranberries lend an earthy sweetness, the broccoli and chopped walnuts for a bit of crunch and texture, arugula for a peppery note, and a sweet and tangy citrus dressing that highlights the flavors of the salad.
Are you looking for more vegetarian dishes to serve for the holidays? Here are a few to consider:
This easy vegetarian salad recipe is as delicious as it is pretty. Butternut squash, steamed broccoli, peppery arugula, dried cranberries, and crunchy walnuts are dressed in a sweet and tangy citrus vinaigrette.
For the Salad:
2 tablespoons extra-virgin olive oil
1 pound butternut squash (peeled, seeded, and cut into 1/2-inch cubes)
1 cup broccoli florets
2 cups baby arugula (rinsed and spun dry)
1 cup dried cranberries
¼ cup chopped walnuts
For the Vinaigrette:
1 lime, juiced
3 tablespoons orange juice
3 tablespoons extra-virgin olive oil
3 tablespoons honey
1 teaspoon Dijon mustard
1 large clove garlic, finely minced
1 teaspoon cumin
⅛ teaspoon cinnamon
1/2 teaspoon Kosher salt
Preheat the oven to 424 degrees.
In a large casserole dish, add the butternut squash cubes. Drizzle with 2 tablespoons of the olive oil and toss to coat. Spread the squash out to a single layer.
Roast for 20 to 25 minutes, tossing at least one time until the squash is starting to brown and is just tender. Remove from the oven and set aside.
Meanwhile, in a saucepan bring at least 2 cups of water to a full rolling boil.
When boiling, toss in the broccoli florets and blanch for just a few seconds until they are bright green, still crunchy, and bright green.
In a small bowl, whisk together the lime juice, orange juice, olive oil, honey, mustard, garlic, cumin, cinnamon, and salt.
In a large salad bowl, add the cubed squash, broccoli, and arugula. Pour half of the dressing over the salad and toss fully to coat completely.
Sprinkle the salad with the cranberries and chopped walnuts. Drizzle the remaining dressing on top and serve.