Recipe Search

Roasted Butternut Squash Salad

A mix of roasted and steamed vegetables tossed with orzo, baby kale, roasted pecans and dried cranberries or grapes . . . this beautiful salad may just be the perfect new addition to your thanksgiving table. Also serves as a nice luncheon salad that keeps for the following day.
  • 5 cups peeled, cubed butternut squash
  • 1 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup orzo
  • 5 cups broccoli, chopped
  • 4 cups baby kale
  • 1 cup pecans, toasted
  • 1/2 cup dried cranberries or 1 cup grapes

  • 2 Tbsp balsamic vinegar
  • 1 Tbsp wine vinegar
  • 2 Tbsp olive oil
  • 2 Tbsp frozen orange juice concentrate
  • 1 tsp honey
  • 1/8 tsp ground ginger
  • 1/8 tsp salt
  • 1/8 tsp pepper
  1. Toss squash, oil, garlic, salt and pepper in roaster and roast (uncovered) for 35 - 40 minutes at 400 F.
  2. During this time, cook orzo according to pkg directions, drain and rinse with cold water. Also, bring broccoli to boil in salted water and cook 2 minutes, then drain and cool in a bowl with ice water.
  3. In a large bowl, mix kale, cooled roasted squash, orzo, broccoli, pecans and cranberries with dressing. Refrigerate until ready to serve. Keeps well for the next day.

Posted by Picasa


  1. A salad that keeps for the following day is just what I'm looking for and this sounds so delicious! Thanks.

  2. I think I see tonight's salad coming....I have some roasted butternut squash in my fridge and I was thinking soup? But this just hits the spot.

    1. I made this today...a bit of extra work in cooking the vegetables...but well worth it as I have left overs for the next day. Absolutely delicious!

  3. Oh yum - what a delicious looking and sounding salad! Perfect for this time of year!

  4. My mouth is watering just reading the recipe and it's late at night ! I must try this soon !

  5. This looks delicious. I love the combinations. We can't get baby kale here so I will use some baby spinach. Thanks for the great recipe.