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AUTUMN SALAD

A salad of roasted butternut squash, steamed broccoli, arugula, dried cranberries, and chopped walnuts dressed in a citrus vinaigrette

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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.

Ingredients

Scale

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

Instructions

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.

Keywords: vegetarian salad, vegetarian salad recipe, Thanksgiving salad recipe, salads, arugula, butternut squash recipes, healthy Thanksgiving recipes