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 easy to make. Perfect any night of the week, you’re going to love this combination.
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.
Nutrition
Serving: 1serving, Calories: 400kcal, Carbohydrates: 40g, Protein: 9g, Fat: 26g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 7mg, Sodium: 566mg, Potassium: 1320mg, Fiber: 9g, Sugar: 10g, Vitamin A: 32388IU, Vitamin C: 119mg, Calcium: 281mg, Iron: 4mg