Roasted Butternut Squash Salad Poppy Seed Dressing
Warm roasted butternut squash meets crisp kale, Brussels sprouts, and pecans in this composed salad. A creamy poppy seed dressing made from dates, apple cider vinegar, and almond milk coats the vegetables. Pomegranate seeds and diced apple add brightness and texture to this hearty, dairy-free side.
Ingredients
- 5 cups butternut squash, cubed and peeled
- ½ cups olive oil
- 2 TBSP olive oil
- ¼ cups apple cider vinegar
- 2 Medjool dates, soaked in hot water and drained
- ½ tsp ground mustard, Paleo-friendly
- 2 tbsp almond milk, unsweetened
- ½ tsp onion powder
- 1 ½ tsp poppy seeds
- 4 cups kale, chopped
- 2 cups Brussels sprouts, shredded
- 1 ½ cups pecan halves, toasted and chopped
- 1 apple, diced
- ½ cups pomegranate seeds
Instructions
- 1
Preheat oven to 425°F and line a large baking sheet with parchment paper.
- 2
Toss butternut squash cubes with 1 tablespoon olive oil, spread on baking sheet, and roast for 25 minutes. Set aside to cool.
- 3
Blend apple cider vinegar, softened dates, mustard, almond milk, onion powder, and 0.5 cup olive oil in a food processor until creamy and smooth.
- 4
Stir poppy seeds into the dressing.
- 5
Massage kale with remaining tablespoon olive oil until softened.
- 6
Add Brussels sprouts, pecans, apples, and pomegranate seeds to the kale and mix well.
- 7
Add cooled butternut squash and toss gently.
- 8
Slowly pour dressing over salad and toss to coat evenly.
- 9
Serve immediately.
Tips
Add dressing gradually to prevent over-saturating the delicate greens and to ensure even coating.
Toasting pecans intensifies their flavor and adds crunch to the salad.
Good to Know
Refrigerate dressed salad up to 4 hours. Dressing keeps 5 days refrigerated; dress fresh greens just before serving to maintain texture.
Roast butternut squash and prepare dressing up to 1 day ahead. Chop all vegetables and toast pecans the morning of. Assemble and dress just before serving.
Serve immediately at room temperature or slightly chilled.
Common Mistakes
Do not dress the salad too far in advance to avoid soggy greens.
Do not skip cooling the roasted squash before adding to prevent wilting the kale.