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Roasted Butternut Squash Salad
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Enjoy a healthy bowl full of Winter fruits and vegetables. This Butternut Squash Salad has roasted butternut squash, brussels sprouts, pecans, mandarin oranges and pomegranate seeds. Add the balsamic dressing and you have the ultimate nutritious, flavorful side dish! This is a Vegan, Paleo recipe with Whole30 options. 

Course: Side Dish
Servings: 6
Author: WonkyWonderful
  • 32 ounces Cubed Butternut Squash (approx 3/4" thick)
  • 16 ounces Brussels Sprouts (trimmed & halved)
  • 2 Tablespoons Olive or Avocado Oil
  • 1 Cup Raw Pecans
  • 4-5 Mandarin Oranges (peeled & Segmented)
  • 1/2 Cup Pomegranate Seeds
  • 1/4 Cup Olive or Avocado Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Fresh Cracked Pepper
  • 1/2 teaspoon Stone Ground Mustard
  • 1 teaspoon Maple Syrup (omit for Whole30 compliant)
  1. Preheat oven to 425ºF

    Toss squash and brussels sprouts in oil. Transfer to lightly oiled rimmed baking sheet. Roast for 35-40 minutes or until browned and tender (gently flip once while roasting). Add the pecans during the last 2-3 minutes.

    Let cool then stir in oranges and pomegranate seeds.

    Toss with dressing. Salt and pepper to taste.

  1. Mix all dressing ingredients. Whisk until fully combined.