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.
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Yield: 6
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
- Preheat oven to 375 degrees.
- 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)
- 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
- In a small bowl stir together the oil, vinegar, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and garlic powder. Set aside.
- 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.
- Toss the cooked squash, apple, dried cranberries, pumpkin seeds, and dressing with the kale.
- Ready to serve & Enjoy!