Thanksgiving Roasted Squash Salad

Thanksgiving is always so indulgent and delicious, but it can also be nice to have a few lighter options to balance out the big day! This roasted squash salad is the answer! The combination of pumpkin seeds, cranberries and apple leaves you with a salad packed full of flavor! A new favorite to make again and keep on rotation through the fall and winter months.

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo #youcarerecipes on Instagram. Enjoy, friends!

 
Roasted Squash, Thanksgiving Recipes, Thanksgiving Dishes, Fall Recipes, Squash Recipes
Salads
Yield: 6
Thanksgiving Roasted Squash Salad

Thanksgiving Roasted Squash Salad

Looking for a healthy option to have at Thanksgiving dinner?! This roasted squash salad is the answer. It also makes a great dinner option throughout the fall and winter months.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

  • 1 bag (16 oz.) pre-cut butternut squash
  • Cooking spray
  • 1 bunch dino kale
  • Juice of one lemon
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 tablespoons oil
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon garlic powder
  • ½ cup toasted pumpkin seeds
  • 1 large apple, diced
  • ½ cup dried cranberries or cherries

Instructions

  1. Preheat oven to 375 degrees.
  2. Spread out the squash on a baking sheet lined with parchment paper. Spray with cooking spray and shake on ¼ teaspoon of the salt and pepper. Bake for 20 minutes (longer if your pieces are bigger)
  3. Strip the stems from the kale and cut into slivers. Squeeze the lemon juice on the kale with ¼ teaspoon of the salt. Now with your hand, massage the kale for several minutes, until it is reduced in size
  4. In a small bowl stir together the oil, vinegar, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and garlic powder. Set aside.
  5. Add the pumpkin seeds to a small pan and cook on medium heat for 3 minutes until you hear a snapping noise, and the seeds look toasted. No need to add oil to the pan.
  6. Toss the cooked squash, apple, dried cranberries, pumpkin seeds, and dressing with the kale.
  7. Ready to serve & Enjoy!
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