Whole30 Roasted Squash Salad (Paleo, Vegan)


Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that’s full of flavor and delicious textures. It makes a wonderful side to any holiday dish!

Whole30 Roasted Squash Salad

I’ve been eyeing squash and gourds at every grocery store lately, and I know you’ve been enjoying seeing them pop up this season if you are a huge squash fan like me. My favorite squash is kabocha squash and I seriously think its the best tasting one out there. I’m actually a bit biased because it’s the type I grew up eating the most, and I didn’t even know about butternut squash until in college.

Whole30 Roasted Squash Salad Recipe

This delicious and warm salad can be made using either kabocha or butternut squash, and I think I may have to make it over and over again throughout the next few months and the holidays. It’s wonderfully tangy and sweet without any processed sugars, and there are so many different textures and flavors that complement each other so ridiculously well.

Whole30 Roasted Squash Salad

Keeping It Whole30

If you are doing the Whole30 challenge (which I highly recommend you try out!), make sure to purchase dried cranberries without any added sugar. It may seem hard to find at a regular grocery store, but I get mine on Amazon here. They are super tasty both alone and used in recipes, and I love that they contain less sugar and carbs than the typical ones that we are used to.

Also, to add a bit more sweetness without using processed sugar to this Whole30 Roasted Squash Salad, a dried medjool date is used in the dressing and the result is pretty darn fantastic. Remember to soak the date in warm-hot water for 5-10 minutes to soften it up so it can blend well. It’s the type of dressing that I’ll be making over and over again to use as my go-to dressing over any salad!

Perfect Holiday Side Dish

With the holidays coming up, I highly recommend you make this easy and hearty salad to serve alongside turkey, ham, or any main dish. It’s a crowd pleaser that goes so well with any protein and I’m even thinking about making it for a holiday potluck I may be attending in the coming months.

Hope this Whole30 Roasted Squash Salad helps you enjoy this wonderful season, and make the holidays and gatherings a bit easier if you plan to try out the Whole30 challenge during those times. Enjoy!

Whole30 Roasted Squash Salad

Whole30 Roasted Squash Salad (Paleo, Vegan)

Course: Salad, Side Dish
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 226 kcal
Author: Jean Choi

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that's full of flavor and delicious textures. It makes a wonderful side to any holiday dish!

Print

Ingredients

  • 2 lb kabocha squash or butternut squash, peeled and cubed
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tsp ghee or coconut oil
  • 1/2 cup raw walnut halves
  • 2 cups salad greens
  • 1/4 cup dried cranberries no sugar added
  • 1/4 red onion thinly sliced

Dressing

  • 1 pitted medjool date soaked in warm water until soft, then drained
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 tbsps apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon

Instructions

  1. Preheat oven to 400 degrees F.

  2. Place cubed squash in a baking pan and toss with coconut oil, sea salt, and pepper, until evenly coated.

  3. Roast for 18-20 minutes until tender, turning the pan halfway through.

  4. While the squash is roasting, heat a large skillet over medium heat.

  5. Add ghee and walnuts, and stir together for 5 minutes until the walnuts are golden and fragrant.

  6. Remove from the skillet and set aside.

  7. Remove the squash from the oven.

  8. While the squash cools a bit, place all the dressing ingredients in a blender and blend until smooth.

  9. In a large salad bowl, add salad greens, roasted squash, toasted walnuts, dried cranberries, and red onion. 

  10. Drizzle the dressing over everything, and toss gently to coat.

  11. Serve warm. 

Nutrition Facts
Whole30 Roasted Squash Salad (Paleo, Vegan)
Amount Per Serving (1 serving)
Calories 226 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 4mg 1%
Sodium 602mg 25%
Potassium 629mg 18%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 10g
Protein 3g 6%
Vitamin A 44.4%
Vitamin C 26.9%
Calcium 5.6%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that's full of flavor and delicious textures. It makes a wonderful side to any holiday dish! #paleo #whole30 #thanksivingsides #holidaydish #paleosalads #vegan #vegetarian #glutenfree

11 thoughts on “Whole30 Roasted Squash Salad (Paleo, Vegan)

  1. Emily @ Recipes to Nourish

    This is such a beautiful festive fall (or holiday) dish! I love all of the different textures and flavors in it, especially those cranberries. So yummy!

    Reply

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