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Roasted Tomato & Butternut Squash Salad

In the winter months, we often opt for cozier foods like soups and casseroles for that extra comfort. We whipped up this Roasted Tomato & Butternut Squash to warm you up. Butternut squash can be found almost anywhere in the fall and winter. It’s a tasty root vegetable that is loaded with vitamin A and vitamin C. 

DIY salad dressings are everything. This dressing has a white bean base that adds creaminess and punch of protein for satisfaction. Adding in cilantro (or whatever herbs you love) helps to bring out the flavors of your favorite veggies. 

Preheat the oven to 450F. Add the squash, tomatoes, and garlic to a parchment paper-lined baking dish. In a small bowl, combine the olive oil, vinegar, and maple syrup and drizzle over the squash, tomatoes, and garlic. Pop into the oven for 50 minutes. Once the roasting is done, allow ingredients to cool, remove the garlic cloves from the skins and throw into the food processor with all of the ingredients for the dressing. Pulse until a creamy consistency is reached. Set aside. In a large bowl, add your greens, the roasted tomatoes + squash, and top with the roasted garlic dressing. Enjoy with burrata, black pepper, and/or red pepper flakes!
 

**If you’re just making salad for 1 or 2 people, store the roasted veggies, white bean dressing, and greens separately. Assemble together when you’re ready to enjoy! You can also enjoy the roasted vegetables with pasta, on pizza, or in sautés and stews!

Do you like to make your own salad dressings? What do you think of our white bean dressing for this Roasted Tomato & Squash Salad? Let us know what you think in the comments below!

Roasted Tomato & Butternut Squash Salad
Servings: 4
Ingredients
  • 3 cups butternut squash peeled & chopped
  • 1 pound of tomatoes, either cherry or medium tomatoes chopped
  • 1 head of garlic, slice 1/4" from the head to expose the cloves
  • 3 tablespoons olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 4 cups mixed greens
  • Optional: burrata, black pepper, red pepper flakes, for topping
For the dressing
  • 1/2 cup cilantro or parsley
  • 1 cup cooked white beans
  • Juice of 1/2 lemon
  • 2 tablespoons olive oil
  • 1/4 cup water
  • 1/2 teaspoon salt
Instructions
  1. Preheat the oven to 450F
  2. Add the squash, tomatoes, and garlic to a parchment paper-lined baking dish

  3. In a small bowl, combine the olive oil, vinegar, maple syrup, and a pinch of salt, and drizzle over the squash, tomatoes, and garlic.

  4. Pop into the oven for 50 minutes

  5. Once the roasting is done, allow ingredients to cool, remove the garlic cloves from the skins and throw into the food processor with all of the ingredients for the dressing. Pulse until a creamy consistency is reached. Set aside

  6. In a large bowl, add your greens, the roasted tomatoes + squash, and top with the roasted garlic dressing. Enjoy with burrata, black pepper, and/or red pepper flakes!

  7. **If you're just making salad for 1 or 2 people, store the roasted veggies, white bean dressing, and greens separately. Assemble together when you're ready to enjoy! You can also enjoy the roasted vegetables with pasta, on pizza, or in sautés and stews!

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