Description
This hot maple butternut squash salad combines caramelized roasted squash with bright orange segments, fresh herbs, and a zesty citrus-herb dressing. It’s warm, colorful, and packed with comforting yet vibrant flavors.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and sliced
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large orange, peeled and segmented
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sliced butternut squash with olive oil, maple syrup, salt, and pepper until evenly coated.
- Spread squash on baking sheet in a single layer and roast for 25–30 minutes, flipping once, until golden and tender.
- Meanwhile, mix chopped parsley, green onions, and lemon juice in a small bowl to make the herb topping.
- Once squash is done, let it cool slightly, then arrange on a serving platter.
- Top with orange segments and spoon the herb mixture over everything.
- Serve warm or at room temperature and enjoy.
Notes
- Use fresh orange segments for best flavor and juiciness.
- Don’t overcrowd the baking pan — roast in batches if needed.
- Drizzle a bit more maple syrup over the final dish for extra shine and flavor.
- Add toasted nuts or feta cheese for more texture and depth.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg