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Roasted Butternut Squash Beet Cranberry Salad - you'll love the rich dressing made with apple cider, pumpkin seed oil and pomegranate balsamic vinegar. Great salad for the holidays!

Roasted Butternut Squash Beet Salad with Apple Pumpkin Seed Oil Dressing

Servings 20


Roasted Butternut Squash

  • 5 cups butternut squash chunks cut into bite-size pieces
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • sea salt to taste

Plumped Cranberries

  • 1 cup dried cranberries
  • 2 tablespoons orange juice
  • 3 tablespoons apple cider

Salad Ingredients

Apple Pumpkin Seed Oil Dressing

  • 1/4 cup reserved orange/apple juice plus more apple juice if needed
  • 1/4 cup flax seed oil
  • 2 tablespoons pumpkin seed oil
  • 2 tablespoons pomegranate balsamic vinegar
  • salt and pepper to taste

Salad Ingredients

  • 15 ounces mixed baby salad greens washed and dried
  • 1 cup toasted pumpkin seeds
  • 1 1/2 cups roasted beets cut into bite-size pieces


Roasted Butternut Squash

  1. Preheat oven to 425 degrees. In a large bowl, toss together butternut squash chunks, coconut oil, and maple syrup; season to taste with salt. Transfer to parchment paper lined baking sheet and roast 35-40 minutes, until tender and just caramelized.

Plumped Up Dried Cranberries

  1. Place dried cranberries, orange juice and apple juice in a small saucepan. Heat until boiling; turn heat to low and simmer a few minutes; turn off heat and cover; after cool, drain cranberries, reserving juice for the dressing.

Apple Pumpkin Seed Oil Dressing

  1. Whisk together dressing ingredients.

Tossing the Salad

  1. Place salad greens in a large bowl. Top with roasted butternut squash, roasted beets and toasted pumpkin seeds. Drizzle with dressing and toss; serve.