Roasted Butternut Squash Salad
Prep Time
Cook Time
30 minutes
Prep Time
Cook Time
30 minutes
  • 1 butternut squashpeeled with seeds removed + cubed 1/2 inch, Ho farms
  • 1bag lettuceKunia Country Farms
  • 2Tbsp oniondiced
  • 1/4cup raisins or cranberries
  • 2Tbsp pumpkin seeds
  • 1Tbsp maple syrup
  • 1Tbsp apple cider vinegaror local pineapple vinegar
  • 2 tsp dijon mustard
  • 1 Tbsp olive oil
  • 2 Tbsp water
  • salt + pepperto taste
  1. Preheat oven to 425 degrees F. Line a roasting pan with parchment paper, Silpat, or lightly grease your pan.
  2. Roast Squash: Combine squash with 1 tablespoon olive oil and maple syrup (either do this in a medium sized bowl or right on the baking sheet for one less dish to wash). Spread butternut squash on baking sheet in a single layer, sprinkle with salt and pepper to taste. Cook for 30 minutes, stirring half way through, or until squash is fork tender. Remove from oven and let cool a bit.
  3. Dressing: In a small bowl mix together the olive oil, vinegar and mustard. Blend until mustard has emulsified. Add in water, onion, salt & pepper and whisk again until combined. Set aside.
  4. Assemble: Fill your serving dish with salad of choice, add butternut squash, top with raisins and pepitas. Drizzle your dressing over top and serve.
Recipe Notes

Recipe adapted from: