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Autumn Salad with Seasoned Roasted Butternut Squash

November 12, 2018 by hipfoodiemom 7 Comments

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Autumn Salad with Seasoned Roasted Butternut Squash! Fresh mixed greens and arugula, apples, pears, toasted pecans and the seasoned roasted butternut squash, this is fall in a salad! You need this salad on your Thanksgiving Day table!

Autumn Salad with Seasoned Roasted Butternut Squash! Fresh mixed greens and arugula, apples, pears, toasted pecans and the seasoned roasted butternut squash, this is fall in a salad! You need this salad on your Thanksgiving Day table!

Disclosure: This is a paid, sponsored post in partnership with Tony Chachere’s Famous Creole Cuisine. All opinions are 100% my own. 

Thanksgiving is always somewhat of a stressful and busy time. Family comes into town, maybe you’re the one traveling, there’s the menu to plan and prepare and organizing events and gathering with friends and family. This year, my goal is to be smarter about my menu planning and time spent in the kitchen.

It’s Thanksgiving, so the menu will most definitely be delicious and special. I’m just going to be smarter about how I plan, what I make, what I buy and my time spent in the kitchen. My entire family is coming to Wisconsin this year, for the first time, so I am thrilled.

We always have a ham and a turkey and we load up on the sides. Some people in my family think the sides are the most important. We always have mashed potatoes and some sort of sweet potato dish, a green bean casserole, a brussels sprouts dish, green beans, glazed carrots and a salad to balance everything out.

Autumn Salad with Seasoned Roasted Butternut Squash! Fresh mixed greens and arugula, apples, pears, toasted pecans and the seasoned roasted butternut squash, this is fall in a salad! You need this salad on your Thanksgiving Day table!

Autumn Salad with Seasoned Roasted Butternut Squash! Fresh mixed greens and arugula, apples, pears, toasted pecans and the seasoned roasted butternut squash, this is fall in a salad! You need this salad on your Thanksgiving Day table!

Autumn Salad with Seasoned Roasted Butternut Squash

I want all of my dishes to be super flavorful and delicious. My family really appreciates a little heat so I had the brilliant idea of using Tony Chachere’s Original Creole Seasoning in one of my dishes. I’ve been roasting butternut squash like crazy, I can’t seem to get enough of it when it’s in season, and I sprinkled some of this goodness over my butternut squash and drizzled on some maple syrup and it was heaven! So good!

Autumn Salad with Seasoned Roasted Butternut Squash! Fresh mixed greens and arugula, apples, pears, toasted pecans and the seasoned roasted butternut squash, this is fall in a salad! You need this salad on your Thanksgiving Day table!

Tony Chachere’s Original Creole Seasoning is an extraordinary blend of flavorful Creole spices and enhances the butternut squash so well! You get a great blend of sweetness from the squash and some heat from the Creole seasoning! I hope you try this!

Wishing everyone a fabulous and delicious Thanksgiving Day holiday!

Autumn Salad with Seasoned Roasted Butternut Squash! Fresh mixed greens and arugula, apples, pears and the seasoned roasted butternut squash!
Print Recipe

Autumn Salad with Seasoned Roasted Butternut Squash

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Salad
Servings: 4 to 6
Author: Hip Foodie Mom

Ingredients

For the roasted butternut squash:

  • 3 cups butternut squash cubed
  • 2 tablespoons olive oil
  • 1 to 2 teaspoons Tony Chachere’s Original Creole Seasoning
  • 1 tablespoon maple syrup

For the dressing:

  • ⅓ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ⅔ cup extra virgin olive oil
  • ¼ teaspoon Tony Chachere’s Original Creole Seasoning

For the salad:

  • Fresh arugula and mixed greens
  • apples and pears thinly sliced
  • pomegranate arils
  • toasted pecans
  • crumbled blue cheese

Instructions

To roast the butternut squash:

  • Preheat oven to 425 degrees. Arrange butternut squash cubes onto a baking sheet lined with parchment paper. Separate cubes so that they are not touching and are spread evenly on the baking sheet. Drizzle olive oil, season with the Tony Chachere’s Original Creole Seasoning and drizzle the maple syrup over the top. Roast for about 25 to 30 minutes, or until nicely browned. Remove from oven and let cool slightly.

For the dressing:

  • In a jar, shake together or whisk together the vinegar, mustard, and oil and Tony Chachere’s Original Creole Seasoning season. Taste and adjust any ingredients as needed.

To assemble the salad:

  • Using a large platter or large salad bowl, lightly toss together the arugula and mixed greens with the apples and pears. Add the roasted butternut squash over the top and garnish with the pomegranate arils, toasted pecans and the crumbled blue cheese. Serve with the dressing and enjoy!

 

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Comments

  1. Jennifer @ Show Me the Yummy says

    November 12, 2018 at 9:38 am

    Gimme allll that seasoned squash!

    Reply
  2. Matt Robinson says

    November 12, 2018 at 11:43 am

    I saw butternut squash and couldn’t agree more – this needs to be a part of our Thanksgiving spread for sure!

    Reply
  3. Mary Ann | The Beach House Kitchen says

    November 12, 2018 at 1:59 pm

    Now this is a salad I’d absolutely LOVE Alice! It’s loaded with so many delicious ingredients! And add my favorite Tony’s Creole seasoning and that just makes it even better! Can’t wait to give this one a try!

    Reply
  4. Miranda says

    November 19, 2018 at 8:50 pm

    I can’t wait to try this recipe! Question- can I roast the butternut squash the day/night before and refrigerate?

    Reply
    • hipfoodiemom says

      November 20, 2018 at 8:26 am

      Hi Miranda! I would try to roast day of. . because you want the butternut squash a little crispy (if that makes sense). If you don’t care about the texture then, yes, you can absolutely roast the butternut squash the day/night before and refrigerate! Hope you enjoy! Happy Thanksgiving!

      Reply

Trackbacks

  1. 25 Recipes for Fall • Hip Foodie Mom says:
    September 8, 2019 at 8:32 am

    […] Autumn Salad with Seasoned Roasted Butternut Squash […]

    Reply
  2. Baked Sweet Potato with Kale and Crispy Chickpeas • Hip Foodie Mom says:
    January 5, 2020 at 9:55 pm

    […] Salad with Seasoned Roasted Butternut Squash […]

    Reply

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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