Broccoli and Roasted Butternut Squash Salad

Name: Best Winter Salad Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8
Ingredients: 5 cups broccoli florets and stems, chopped; 3 cups butternut squash, chopped into 1/2-inch thick chunks; 2 cups shredded cabbage; 3/4 cup chopped red onion; 1 cup sweetened dried cranberries; 2/3 cup roasted pumpkin seeds, unsalted; 1 1/2 tablespoons olive oil; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1 rounded cup mayonnaise; 2 tablespoons apple cider vinegar; 1/4 rounded cup sugar; 1/8 teaspoon salt; 1/4 teaspoon black pepper

by In Good Flavor

8 Servings

37 min

Make broccoli salad part of your holiday season menu. This version has roasted butternut squash, dried cranberries, and pumpkin seeds. It’s a deliciously colorful and festive addition to any meal.

The salad is loaded with texture, color, and nutrition. The dressing is slightly sweet and tangy. With all the richness of the holiday dinner options, this salad is a welcoming, light-tasting option.

Plus, it’s versatile. If butternut is not your thing, sweet potato is a great substitution. Chopped pecans or walnuts can be used in lieu of or in conjunction with pumpkin seeds. And if you love bacon, adding 8 ounces of crispy cooked bacon will only make it better!

But at the end of the day, this broccoli is perfect, just as it is!

More information and additional images can be found at In Good Flavor.

Broccoli and Roasted Butternut Squash Salad

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Recipe details

Yield 8 Servings
Time spent: Prep time: 25 Minutes Cook time: 12 Minutes Total time: 37 min

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Ingredients

For the salad:

5 cups broccoli florets and stems, chopped
3 cups butternut squash, chopped into 1/2-inch thick chunks
2 cups shredded cabbage
3/4 cup chopped red onion
1 cup sweetened dried cranberries
2/3 cup roasted pumpkin seeds, unsalted
1 1/2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper

For the dressing:

1 rounded cup mayonnaise
2 tablespoons apple cider vinegar
1/4 rounded cup sugar
1/8 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 400° F.
Place butternut on a baking sheet. Add oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Use hands to combine. Spread out to a single layer.
Bake for 10 to 12 minutes or until butternut is tender but holds its shape. Do not overcook. Butternut needs to hold up to mixing into the salad without falling apart. Remove from oven and set aside to cool slightly.
To make the dressing: add all dressing ingredients into a bowl. Mix until smooth and creamy. Set aside.
Add all salad ingredients into a large mixing bowl. Add dressing. Toss to combine. Add more salt and pepper to taste, if desired.
Chill for at least one hour before serving.

Tips

Prep time does not include 1 hour of chill before serving for salad flavors to meld.
As a personal preference, I shave off some of the tougher broccoli skin from the broccoli stem before chopping. This is optional.
This broccoli salad can be kept for up to 4 days refrigerated.
The salad components can be prepped two days ahead of time. Combine the salad ingredients in a large container and refrigerate until ready. Make the dressing and store it in a separate container. Combine the two at least an hour before serving.

Comments

Alyson on Dec 30, 2021

This looks scrumptious and I'm eager to try it; thank you for sharing!

1 Reply
- In Good Flavor on Dec 30, 2021
  
  My pleasure! I’m so glad you want to try it!!
  
  Like
Beverly on Dec 30, 2021

Thank you for sharing. Will be making it!!!

1 Reply
- In Good Flavor on Dec 30, 2021
  
  Wonderful!! I hope you’ll like it!
  
  Like

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