Grilled Butternut Squash Salad
Fall is in the air and what better way to celebrate than with this grilled butternut squash salad recipe? This salad recipe is loaded with fall flavors and is easy to make. Perfect any night of the week, you’re going to love this combination.
How to Grill Butternut Squash
- Preheat the gas grill to 450 degrees.
- Pearce the skin of the squash and microwave it for 2.5 – 3.5 minutes.
- Carefully remove it from the microwave, as it will be hot.
- Once cool to touch, peel the squash with a peeler.
- Remove the ends and slice the squash into ½ inch thick rounds.
- Use a spoon to scrape out any seeds.
- Add the sliced squash to a bowl with olive oil, salt, pepper and pumpkin pie spice. Toss until well coated.
- Add the prepared butternut squash to the grill. Close the lid and grill for 6-7 minutes per side or until it char marks appear. Flip only once.
- Remove from the grill and allow it too cool.
- Option to cube the squash or leave it in rounds. You will only need about 2 cups for this recipe. Store extra grilled squash covered in the refrigerator for three to four days.
About this Grilled Butternut Squash Salad Recipe
For this salad recipe, I used a combination of baby spinach and baby kale. I gave it a rough chop and removed the stems. I also used Kroger store bought broccoli slaw mix. It’s a combination of sliced carrots, cabbage and broccoli stems. It is easy to use and adds extra crunch and texture to the salad.
Add about half of the shallot vinaigrette dressing to the chopped kale and spinach. Toss well and reserve the remaining dressing on the side. Also, you will only need about two cups of the grilled butternut squash for this salad recipe. You can save any extra grilled squash as a side dish with dinner. Or you can enjoy it through the week.
Then, you will add the toasted almonds, pomegranate seeds, salt and pepper. Feel free to add any other fall ingredients you desire. Toss well and top the salad with crumbled goat cheese. For a heartier meal, add grilled salmon or chicken. This salad recipe makes four servings. Please see below for nutritional information.
Storage
Store any extra grilled butternut squash covered in the refrigerator for three to four days. Reheat the butternut squash in the microwave or enjoy at room temperature. The salad is best enjoyed immediately. Leftover salad can be stored covered in the refrigerator for one to two days. If dressed, the salad may wilt in the refrigerator.
Grilled Butternut Squash Salad
Ingredients
Shallot Vinaigrette
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons diced shallots
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- black pepper, to taste
Butternut Squash
- 1 small butternut squash, peeled, sliced, seeded, grilled, then cubed
- 1.5 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice blend
- ¼ teaspoon black pepper
Salad
- 2 cups baby spinach, remove stems, roughly chop
- 2 cups baby kale, remove stems, roughly chop
- 1 cup broccoli cabbage mix
- 2 cups butternut squash, grilled and cubed as instructed
- ¼ cup toasted shaved almonds
- ½ cup pomegranate seeds
- 2 ounces goat cheese, crumbled
- salt and pepper, to taste
Equipment
- gas grill
- 2 mixing bowls
Instructions
Prepare the Shallot Dressing
- In a small mixing bowl, combine the olive oil, white wine vinegar, Dijon mustard, diced shallots, salt and pepper. Whisk until well combined. Set aside.
Prepare the Butternut Squash
- Preheat the gas grill to 450 degrees.
- Pearce the skin of the squash and microwave it for 2.5 – 3.5 minutes.
- Carefully remove it from the microwave. It will be hot to touch.
- Once cool, peel the squash with a peeler.
- Remove the ends and slice the squash into ½ inch thick rounds.
- Use a spoon to scrape out any seeds from the center of the rounds.
- Add the sliced squash to a bowl with olive oil, salt, pepper and pumpkin pie spice. Toss until everything is well coated.
- Add the prepared butternut squash to the grill. Place the squash directly on the rack. Close the lid and grill for 6-7 minutes per side or until char marks appear. Flip only once.
- Remove from the grill and allow it to cool.
- Option to cube the squash or leave it in rounds.
Prepare the Salad
- In a large mixing bowl, combine the roughly chopped kale, spinach and broccoli slaw.
- Add half of the shallot dressing and reserve half on the side. Toss well.
- Next, add the toasted almonds, pomegranate seeds, and 2 cups of grilled and cubed butternut squash. Season with salt and pepper and toss well.
- Top with crumbled goat cheese and serve.
4 Comments on “Grilled Butternut Squash Salad”
Absolutely delicious!
This salad will be on repeat this Fall! The flavor combos are perfection – all the ingredients work so well with heartier greens like kale, spinach, broccoli slaw etc. I added a little fresh rosemary and also a tad bit of honey to the dressing then served it with grilled chicken. . To save time while the chicken grilled I diced and roasted the squash – worked perfectly. Healthyish recipes always feel so doable/practical and the flavors pop – love your Instagram acct and recipe blog!
My new go to salad! I first made it for a girls wine night served with harvest rolls and farm butter and everyone raved. Tonight I made it with chicken breasts marinated in your roasted chicken platter marinade. Yummy! I have a few other additions and variations I want to try. I will be sure to share them.
Just made this salad for my lunch, delicious! First time deseeding a pomegranate, don’t wear white! I cheated and microwaved the butternut squash but it was still good as it was fresh from my garden. I also subbed champagne vinegar as it is milder and suits my taste. A definite go to new combo!