Vegan Roasted Butternut Salad (Recipe)

Butternut squash is a perfect vegetable in the winter. Not only does it last forever on the countertop, but it’s also a great source of vitamin A and other nutrients, including fiber and B6. This simple salad, which features roasted butternut squash, is beautiful and tasty. If you have leftover squash, try using it in this delicious risotto.


5 cups butternut squash, peeled and cubed
2 teaspoons sugar of choice (we use coconut sugar)
2 tablespoons olive oil
4 shallots, peeled and sliced
4 cups mixed greens
head red leaf lettuce
cup pumpkin seeds, toastedSquashSaild


1 cup olive oil
2 teaspoons sugar of choice
3 tablespoons red wine vinegar
teaspoon Dijon mustard
teaspoon sea salt

Toss cubed squash with oil, sugar and a dash of salt and pepper.
Bake uncovered in 10X 15 pan or two smaller pans at 375 degrees until tender and caramelized (about 20 minutes.) Allow to cool.
Make dressing.
Toss everything together and serve.

Total cooking time: 45 minutes

Serves: 6-8

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Sonia M
Sonia Mabout a year ago

Good recipe thanks for sharing

Joanne p.
Joanne p2 years ago


Tania N.
Tania N2 years ago

Thanks for the info.

Tim C.
Tim C2 years ago


Siyus Copetallus
Siyus Copetallus2 years ago

Thank you for sharing.

dagmar karin dag
dagmar karin dag3 years ago

Muy buenas las recetas,muchas gracias

Nell N.
Past Member 3 years ago

No dressing and if you do make yourself yogurt which is organic; add selfmade germs, it's easy if you know how easy those are.

Angela K.
Angela K3 years ago

Thank you

Sen Heijkamp
Sayenne H3 years ago

Thank you, I'll try that one :)

Jim Ven
Jim Ven3 years ago

thanks for the article.