Roasted Butternut Squash Chopped Salad! Loaded with butternut squash, turkey, smoked gouda, lettuce, tomatoes, pickled red onions and more! It’s so filling and delicious, I hope you try it!
Butternut Squash is my favorite type of squash. Not only are they beautiful in color, they are flavorful and delicious. After making this sandwich, someone was like, “Those ingredients would make a great salad!” I added some turkey and smoked gouda (to really complement the squash) and went to town. This salad has it all. Texture, flavor, color, crunchy bits and it’s so good!
Salads That You Can Eat with a Spoon
I’m back with another chopped salad. I really love this messy method of chopping everything. . it really helps to distribute and mix everything really well.
Are you on the salad train these days? I certainly am. Not because I’m trying to eat healthy . . it’s simply because I love salads. Hearty, filling, colorful, delicious salads. Salads I can eat with a spoon. I might love winter salads more than salads I eat in the summer. Should I admit that?! Maybe it’s because I like the produce that’s available now and love mixing it up. I mean there is so much more to squash than just soup! Am I right?
For this salad: I don’t like pulverizing the ingredients but doing a rough chop and using my cleaver to scoop and mix everything. This combination could even work in a sandwich and next time I will add turkey and smoked gouda. So good!
My Favorite Recipes Using Butternut Squash
Make this Roasted Butternut Squash Chopped Salad but then you also have to make some of these other recipes!
Roasted Butternut Squash Panzanella Salad
Roasted Butternut Squash Grilled Cheese
Roasted Butternut Squash Pizza
Roasted Butternut Squash Lasagna
Roasted Butternut Squash Collard Wraps
And many more!
Roasted Butternut Squash Chopped Salad
Ingredients
- 1 butternut squash sliced in half lengthwise with the seeds removed
- olive oil extra virgin
- salt and pepper
- 1 head romaine lettuce chopped
- fresh arugula optional
- 4 to 5 slices deli turkey meat
- 4 to 5 slices smoked gouda cheese
- 1 large tomato sliced
- pickled red onions* or red onion slices
- hot and sweet jalapeños
- peppadew peppers
- pumpkin seeds garnish
For the Dijon vinaigrette dressing:
- 1 tablespoon Dijon mustard
- 2 to 3 tablespoons apple cider vinegar
- 1/2 cup olive oil extra virgin + more if needed
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees. Drizzle olive oil over the butternut squash and season with salt and pepper. Roast cut side down on a lined baking sheet for 45 to 50 minutes.
- When slightly cooled and easy to handle: you can either scoop out the butternut squash flesh or peel or cut away the skin and chop up 1/2 of the butternut squash for the salad into cubes.
For the salad:
- You can follow my chopping method by layering everything on a cutting board and chopping and mixing, or you can chop everything up individually and dump into a large mixing bowl and mix together.
For the Dijon vinaigrette:
- Add the Dijon mustard to your bowl or jar, add the apple cider vinegar and slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
To serve:
- Drizzle the Dijon vinaigrette over the salad and garnish with the pumpkin seeds. Enjoy!
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