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roasted butternut squash cranberry salad with maple vinaigrette

 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Keto Thanksgiving, salads
Servings: 15 cups
Calories: 180kcal
Author: Heather Beardsley

Ingredients

Instructions

  • Preheat oven to 400ºF. 

sweeten the cranberries

  • Place cranberries in a small oven proof bowl and pour just enough boiling water over to cover.
  • Add 1 tsp. stevia and mix to combine. 
  • Allow cranberries to reconstitute for at least 15 minutes.
  • Drain & set aside. 

roast the squash

  • Place squash on a parchment-lined baking sheet
  • In a medium-sized bowl, add avocado oil, 1 tsp. maple extract, 1 tsp. stevia simple syrup, 1 tsp fine grain sea salt, & 1/2 tsp freshly ground black pepper. Whisk to combine. 
  • Pour over butternut squash, then toss together with your hands until the squash is evenly coated. 
  • Roast for 15 minutes. 
  • Add the cranberries to the butternut squash tossing to combine.
  • Roast for an additional 10 minutes or until the squash is just starting to caramelize on the edges and is tender, but not mushy. 
  • Remove from oven and set aside. 

toast the walnuts

  • Dry toast the walnuts in a medium pan over medium heat for about 5 minutes, tossing frequently, until fragrant and just starting to brown. Watch carefully so they don't burn. 
  • Set aside 

make the vinaigrette

  • In a small saucepan over medium heat, add 3/4 C of water, vinegar, and shallots/onion. Bring to a simmer & cook, stirring occasionally until reduced by half, about 8-10 minutes.
  • Remove from heat and whisk in Dijon mustard, olive oil, lemon juice, 1 tsp. stevia simple syrup, and 1 & 1/2 tsp. maple extract. Taste for seasonings & sweetness and adjust to your preference. 
  • Set aside

assemble the salad

  • Arrange arugula in a very large low rimmed serving bowl (a large pasta serving bowl works best).
  • Pour half of the dressing on top of the arugula and lightly toss to combine.
  • Scatter roasted butternut squash, cranberries, & toasted walnuts evenly on top of the arugula. 
  • Serve immediately with extra dressing on the side.

Nutrition

Serving: 1.25 cup - serves 10-12 | Calories: 180kcal | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Fiber: 2g