Tasty Recipes for the Home Cook

Light and Healthy Salads and Sides

Broccoli and Roasted Butternut Squash Salad

Classic broccoli salad is updated with roasted butternut squash, dried cranberries, and pumpkin seeds to make it a perfect fall/winter side dish. This salad is loaded with texture, color, and nutrition. It’s great for family dinners or for entertaining this upcoming holiday season.

Broccoli and Roasted Butternut Salad

Are you looking forward to Thanksgiving and the holiday season? I’m looking forward to spending a little more time with my husband, children, and friends. And of course, I’m excited about all the good food this time of year has to offer.

My daughter is a pescatarian. (Thank goodness she still eats fish and seafood. It makes cooking for her a little easier!) I made this broccoli salad for the holiday season with her in mind. I thoroughly enjoy it and have occasionally eaten it as a light meal. It fills me up and keeps me going.

What to love about this salad?

  1. It is crunchy from broccoli, cabbage, and pumpkin seeds.
  2. Sweetened dried cranberries provide bites of chewiness, tartness, and sweetness.
  3. Roasted butternut provides tender, creamy but firm bites of squash.
  4. Red onion imparts a sharp bite and greater depth of flavor.
  5. The sweet mayonnaise and apple cider vinegar dressing bring everything together and make the salad feel fresh and light.
Broccoli and Roasted Butternut Salad

Recipe highlights:

  • Dice and season butternut. Bake at 400° F for 10-12 minutes.
  • Combine mayo, apple cider vinegar, sugar, salt, and black pepper in a small bowl.
  • Add all the vegetables into a large mixing bowl.
  • Pour dressing over and combine.
  • Add more salt and pepper to taste, if desired.
  • Chill for at least one hour before serving.
  • See the recipe card below for detailed instructions.
Broccoli and Roasted Butternut Salad

Broccoli and Roasted Butternut Salad

Recipe variations:

  1. Add bacon for a salty and chewy element (and for extra decadence!). Cook 8 strips of bacon until crispy. Dice then add to salad.
  2. Substitute pecans for pumpkin seeds.
  3. Add 1 cup of shredded cheese of your choice. Cheddar would be delicious!
  4. To make it healthier and lighter, swap out the mayonnaise in part or entirely with Miracle Whip or plain yogurt.

Recommended Supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

  • This clip-on silicone strainer makes draining veggies so much easier. It prevents the food from falling out into the sink.
  • A pastry scrapers is such a handy tool for scooping up food from the chopping board.
  • This 4-quart glass mixing bowl is perfect for mixing salads. Plus, it comes with a lid!
Broccoli and Roasted Butternut Salad

Make ahead and storing:

  1. Freshly made salad keeps well refrigerated for 3 to 4 days.
  2. This salad can also be prepped a day or two ahead of time. Keep the salad component and dressing separated. On the day of, add the dressing to the salad at least an hour before serving. Keeps well up to 2 additional days.

Serve this side dish to your holiday dinner repertoire. It is sure to make a comeback every year!

Broccoli and Roasted Butternut Squash Salad

Difficulty:BeginnerPrep time: 23 minutesCook time: 12 minutesTotal time: 35 minutesServings:8 servings

Description

Classic broccoli salad is updated with roasted butternut squash, dried cranberries, and pumpkin seeds to make it a perfect fall/winter side dish. This salad is loaded with texture, color, and nutrition. It’s great for family dinners or for entertaining this upcoming holiday season.

Ingredients

  • For the dressing:

Instructions

  1. Preheat oven to 400° F.
  2. Place butternut on a baking sheet. Add oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Use hands to combine. Spread out to a single layer.
  3. Bake for 10 to 12 minutes or until butternut is tender but holds its shape. Do not overcook. Butternut needs to hold up to mixing into the salad without falling apart. Remove from oven and set aside to cool slightly.
  4. To make the dressing: add all dressing ingredients into a bowl. Mix until smooth and creamy. Set aside.
  5. Add all salad ingredients into a large mixing bowl. Add dressing. Toss to combine. Add more salt and pepper to taste, if desired.
  6. Chill for at least one hour before serving.

Notes

  • Total time does not include 1 hour of chill time for the flavors to meld prior to serving.
  • As a personal preference, I shave off some of the tougher broccoli skin from the broccoli stem before chopping. This is optional.
  • This broccoli salad can be kept for up to 4 days, refrigerated.
  • The salad components can be prepped two days ahead of time. Do this by combining the salad ingredients in a large container then refrigerate until ready. Make the dressing and store it in a separate container. Combine the two at least an hour before serving.
Keywords:Holiday Recipes, Salads, Winter Recipes

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4 Comments

  1. Nice! My younger daughter is also a pescatarian. We traumatized her by taking her to Chinatown in San Francisco when she was 8 and she hasn’t eaten meat since. It doesn’t make thanksgiving much harder, but I do have to plan for more dishes.

    1. Oh no! That’s too bad Chinatown left a negative and lasting impression on your daughter. I’m with you…my daughter doesn’t want her diet to create more work for other people. But as a mom, you always want to feed them well.

  2. So excited–I bought broccoli as a prop and was looking for something to do with it. I have all the ingredients if I carve up my pepita pumpkin I didn’t get to in the fall and roast the seeds!

    1. I’m thrilled this recipe is an inspiration the use of your broccoli! You are a lot more ambitious than I am…my pumpkin seeds came out of a bag 🙂

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