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Roasted Tomato & Butternut Squash Salad
Servings: 4
  • 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
  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 saut├ęs and stews!