Roasted Butternut Tossed Salad Recipe
Roasted Butternut Tossed Salad Recipe photo by Taste of Home
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Roasted Butternut Tossed Salad Recipe

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This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash.—Katie Wollgast, Florissant, Missouri
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 8 servings


  • 4 cups cubed peeled butternut squash (about 1 pound)
  • 1 large onion, chopped
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 package (6 ounces) fresh baby spinach
  • 2 cups coarsely chopped iceberg lettuce
  • 1/2 cup shredded fat-free cheddar cheese
  • 6 tablespoons reduced-fat poppy seed salad dressing, divided
  • 1/2 cup seasoned stuffing cubes
  • 1/2 cup dried cranberries
  • 1/4 cup slivered almonds, toasted
  • 4 bacon strips, cooked and crumbled

Nutritional Facts

1 serving: 165 calories, 4g fat (1g saturated fat), 5mg cholesterol, 453mg sodium, 28g carbohydrate (13g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. Preheat oven to 400°. In a large bowl, toss squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly.
  2. In another bowl, combine spinach, lettuce, cheese and squash mixture. Just before serving, drizzle with 4 tablespoons dressing and toss to coat. Divide salad among eight plates; top with stuffing cubes, cranberries, almonds and bacon. Drizzle with remaining dressing. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Roasted Butternut Tossed Salad in Taste of Home November 2013

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brandangelak User ID: 3566870 184138
Reviewed Feb. 11, 2014

"I didn't expect to like this. The squash in it made me nervous, but I had some to use up so I gave it a try. I am SO glad I did! This was a fantastic salad, and even my kids and father-in-law loved it! The sweetness of the cranberries was a nice touch. I made my own poppy-seed dressing instead of buying a bottle, and it was definitely something I would make again!"

KKfromOK User ID: 6884209 188043
Reviewed Dec. 28, 2013

"This salad is surprisingly fantastic, with brilliant combinations of flavors, textures, and even temperatures with the warm squash on the cool greens. I liked it so much for lunch that I had it again for dinner! I added a little oil to the honey mixture for roasting the squash, and I prepared a homemade poppyseed dressing (not fat-free) rather than make a trip to the store. Wow."

tomperch User ID: 7514197 198083
Reviewed Dec. 28, 2013

"Tried this for the first time last night as a meal. I really didn't expect it to be so good. I halved the onion and it was delicious and filling."

Reekersj User ID: 7553479 125650
Reviewed Dec. 23, 2013

"I made this for our Thanksgiving dinner. It is a nice change of pace from other salads, and very tasty! I highly recommend it!"

Janadele User ID: 7087902 199898
Reviewed Nov. 25, 2013

"Prepared this salad for a sorority meeting and It was a hit and everyone wanted the recipe."

nanagreen User ID: 6864091 188037
Reviewed Nov. 1, 2013

"My 92yr old Mom lives with my husband and me. We often enjoy Meal salads instead of a heavy dinner. This one definitely was a hit. It's full of textures and yummy flavors that appealed to all of us. I left out the stuffing cubes and used Turkey bacon. It will be added to our list of favorites."

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