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, 0 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 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 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 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 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 199898
Reviewed Nov. 25, 2013

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

nanagreen 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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