Butternut Squash Salad with Blueberry Balsamic Vinaigrette

CategoryDifficultyBeginner

This delicious recipe combines fall seasonal flavors such as butternut squash and pumpkin with our tart and tangy blueberry garlic balsamic vinaigrette.

Yields8 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

Ingredients:

 Blueberry Haven Blueberry Garlic Vinaigrette (to taste)
 1 cup Blueberry Haven's Dried Blueberries
 1 tbsp Olive Oil
 ¼ tsp Salt, divided
 ½ Lrg. Butternut Squash
 1 Lrg. Red Onion
 1 Lrg. Head Green Leaf Lettuce, washed and torn into pieces
 ½ cup Roasted Pumpkin Seeds (pepitas)
 Freshly Ground Pepper, to taste

Directions:

Preheat the oven to 400 degrees.

Peel the butternut squash with a vegetable peeler and cut the flesh into 1-inch chunks. Peel the onion and cut it into wedges. Put the vegetables on a baking sheet and drizzle with 1 Tablespoon olive oil and 1/4 teaspoon salt. Roast in the oven until brown around the edges and very tender, 30-45 minutes. Remove from the oven and let cool to just warm.

Make a bed of lettuce in a serving bowl or on a large serving platter. Mound the squash and onions in the middle. Sprinkle the blueberries and pumpkin seeds on top. Drizzle the entire salad generously with Blueberry Haven Blueberry Garlic Balsamic Vinaigrette. Serve immediately.

Ingredients

 Blueberry Haven Blueberry Garlic Vinaigrette (to taste)
 1 cup Blueberry Haven's Dried Blueberries
 1 tbsp Olive Oil
 ¼ tsp Salt, divided
 ½ Lrg. Butternut Squash
 1 Lrg. Red Onion
 1 Lrg. Head Green Leaf Lettuce, washed and torn into pieces
 ½ cup Roasted Pumpkin Seeds (pepitas)
 Freshly Ground Pepper, to taste

Directions

1

Preheat the oven to 400 degrees.

2

Peel the butternut squash with a vegetable peeler and cut the flesh into 1-inch chunks. Peel the onion and cut it into wedges. Put the vegetables on a baking sheet and drizzle with 1 Tablespoon olive oil and 1/4 teaspoon salt. Roast in the oven until brown around the edges and very tender, 30-45 minutes. Remove from the oven and let cool to just warm.

3

Make a bed of lettuce in a serving bowl or on a large serving platter. Mound the squash and onions in the middle. Sprinkle the blueberries and pumpkin seeds on top. Drizzle the entire salad generously with Blueberry Haven Blueberry Garlic Balsamic Vinaigrette. Serve immediately.

Butternut Squash Salad with Blueberry Balsamic Vinaigrette

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