Winter Salad with Roasted Butternut Squash

The balsamic-Dijon dressing on top is *chef's kiss*
Publish date:
Winter Salad with Roasted Butternut Squash

Recipe by Nicole Papantoniou

Start to Finish: 40 minutes

Servings: 4


  • 2 1/2 cups cubed butternut squash
  • 6 tbsp. olive oil
  • 2 tsp. herbes de Provence
  • 1 tsp. Dijon mustard
  • 1 1/2 tbsp. balsamic vinegar
  • 1 package (5 oz.) baby kale salad mix
  • 1/4 cup each dried cranberries, pepitas, and walnuts


On rimmed baking sheet, toss squash, 2 tbsp oil, and herbes de Provence; season. Bake at 425° until tender, 25 minutes. Let cool for 5 minutes. In small bowl, whisk Dijon, vinegar, and remaining 4 tbsp. oil; season. In large bowl, toss kale with dressing. Top with squash, cranberries, pepitas, and nuts.