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Roasted Butternut Squash and Cauliflower Salad

Marybeth Feutz
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 2 salads


For the roasted butternut squash:

For the salad:

  • 4-6 cups pre-washed salad greens I used a 50:50 baby spinach and spring greens mix
  • 10 ounce package ready-to-microwave cauliflower florets
  • Real bacon bits to taste
  • Shelled sunflower seeds to taste

For the dressing:


Roast the butternut squash:

  • Peel and seed the butternut squash. Chop the squash into bite-size pieces and place in a large bowl.
  • Add salt, brown sugar, and olive oil to the squash. Toss to coat.
  • Spread butternut squash in a single layer on a lipped baking pan.
  • Roast the squash at 350 degrees for 30-40 minutes, stirring once, until squash is tender and edges start to brown.
  • While the squash is cooking, prepare the dressing.

For the dressing:

  • In a half-pint-size mason jar, combine the Italian seasoning, brown sugar, apple cider vinegar, and olive oil.
  • Cover the jar and shake well.
  • Let sit at room temperature until ready to use.

Assemble the salad:

  • Cook cauliflower in microwave according to package directions. (I prefer mine crisp-tender, so I cook it about 2 minutes less than the package recommendations.)
  • If desired, cut cauliflower florets into smaller pieces.
  • On 2 plates, layer salad greens, cooked cauliflower, and roasted butternut squash.
  • Top with bacon pieces and sunflower seeds,
  • Shake dressing well, and drizzle over salads.
  • Serve immediately.
  • Discard any unused salad dressing. Refrigerate any unused vegetables.
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