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.

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.

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.

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 scraper 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!

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 separate. 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!

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Broccoli and Roasted Butternut Squash Salad

Author: Thao | In Good Flavor Cooking Method:Mixing Cuisine:American Courses:Salads and Sides, Light / Healthy Recipe Keys: V Vegetarian

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

• 5 cups broccoli florets and stems, chopped
• 3 cups butternut squash, chopped into 1/2-inch thick chunks
• 2 cups shredded cabbage
• 3/4 cup chopped red onion
• 1 cup sweetened dried cranberries
• 2/3 cup roasted pumpkin seeds, unsalted
• 1 1/2 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

For the dressing:


• 1 rounded cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1/4 rounded cup sugar
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper

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. Combine the salad ingredients in a large container and 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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