This butternut squash salad is perfect for holidays, celebrations, and weeknights alike. You’ll love the apple cider vinaigrette! (Gluten-free, Vegan)
For The Apple Cider Dressing:
- 1/3 cup apple cider
- 3 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. cinnamon
For The Butternut Squash Pomegranate Salad:
- 3–4 cups peeled & diced butternut squash
- 1 1/2 Tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 (5-8 oz.) bag of spring mix, spinach, or kale.
- 1 cup cooked and cooled brown rice or wild rice
- 3/4 cup pomegranate
- 1/2 cup toasted sliced or slivered almonds
- 1 avocado, diced or sliced
Preheat the oven to 400 degrees F.
Start by roasting the squash. In a large bowl, combine diced squash, olive oil, 1/4 tsp. Salt and 1/4 tsp. Pepper. Stir to coat the squash well and spread out on a baking sheet. Roast at 400 degrees for 30-40 minutes, or until the squash is tender and starting to get some color.
While the squash is roasting, mix your salad dressing. In a jar or bowl, combine apple cider, olive oil, apple cider vinegar, salt, pepper, and cinnamon. Whisk to combine. Store in the refrigerator until it’s time to assemble the salad.
(If you haven’t already, you an also toast almonds, seed your pomegranate, or cook your rice during this time)
When the squash is done, assemble your salad. In a large bowl, combine salad greens, cooked rice, squash, pomegranate seeds, toasted almonds, and avocado.
Drizzle with half of the dressing and gently toss the salad with two forks or salad tongs to combine, adding more dressing if desired or needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: butternut squash salad, squash salad, pomegranate salad, winter salad