Broccoli and Roasted Butternut Squash Salad

8 Servings
37 min

Make broccoli salad part of your holiday season menu. This version has roasted butternut squash, dried cranberries, and pumpkin seeds. It’s a deliciously colorful and festive addition to any meal.

The salad is loaded with texture, color, and nutrition. The dressing is slightly sweet and tangy. With all the richness of the holiday dinner options, this salad is a welcoming light tasting option.

Plus, it’s versatile. If butternut is not your thing, sweet potato is a great substitution. Chopped pecans or walnuts can be used in lieu or in conjunction with pumpkin seeds. And if you love bacon, adding 8 ounces of crispy cooked bacon will only make it better!

But at the end of the day, this broccoli is perfect just the way it is!

More information and additional images can be found at In Good Flavor.

Broccoli and Roasted Butternut Squash Salad
Recipe details
  • 8  Servings
  • Prep time: 25 Minutes Cook time: 12 Minutes Total time: 37 min
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For the salad:
  • 5 cups broccoli florets and stems, chopped
  • 3 cups butternut squash, chopped into 1/2-inch thick chunks
  • 2 cups shredded cabbage
  • 3/4 cup chopped red onion
  • 1 cup sweetened dried cranberries
  • 2/3 cups roasted pumpkin seeds, unsalted
  • 1 1/2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
For the dressing:
  • 1 rounded cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 rounded cup sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper

Preheat oven to 400° F.
Place butternut on a baking sheet. Add oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Use hands to combine. Spread out to a single layer.
Bake for 10 to 12 minutes or until butternut is tender but hold its shape. Do not over cook. Butternut needs to hold up to mixing into the salad without falling apart. Remove from oven and set aside to cool slightly.
To make the dressing: add all dressing ingredients into a bowl. Mix until smooth and creamy. Set aside.
Add all salad ingredients into a large mixing bowl. Add dressing. Toss to combine. Add more salt and pepper to taste, if desired.
Chill for at least one hour before serving.
  • Prep time given does not include 1 hour of chill time before serving for salad flavors to meld.
  • As a personal preference, I shave off some of the tougher broccoli skin from the broccoli stem before chopping. This is optional.
  • This broccoli salad keeps up to 4 days refrigerated.
  • The salad components can be prepped two days ahead of time: combine the salad ingredients and place store chilled in a large container. Make the dressing and store in a separate container. Combine the two at least an hour before serving.
In Good Flavor
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