I feel so much more creative in the kitchen come fall. Cool weather calls for various cozy aromas and one of my favorite vegetables to roast is butternut squash. I either make a soup or save bits of it to throw into a salad or feed the kids.

One of my favorite salads is a butternut squash salad that can be a side salad or serve as a meal on it’s own with a little protein. I love adding rotisserie chicken or turkey!

At the store, I prefer the pre-cut squash when I use them for salads because it’s so much easier to prepare. Preheat your oven to 400 and bake these for 30 minutes with a drizzle of olive oil and dash of cinnamon. I also sprinkle with salt and pour a tiny bit of water onto the pan to steam them.

Salad Ingredients:

Butternut Squash

Spinach

Toasted Walnuts (I bake for 10 min at 400!)

Shredded Parmesean

Sliced Avocado

Dressing:

2 parts olive oil

1 part apple cider vinegar

1 part maple syrup

This is such an easy recipe and can be mixed in with various fruits like sliced apple, strawberries, blueberries, and more!

butternut squash salad fall salad healthy salad recipe