Grilled Butternut Squash Salad
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
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.
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.
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
Course: Salad
Cuisine: American
Calories: 400