Go Back
+ servings

Subscribe via email

and get a free e-cookbook:

Roasted Butternut Squash Cauliflower Salad

Yield: 4 people
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
You’ll love this Roasted Butternut Squash Cauliflower Salad for fall. It’s tossed with an easy and very delicious vegan dressing.
Print Recipe
4.25 from 8 votes

Ingredients

For the salad

  • 1 medium cauliflower head — cut into florets
  • 1 small butternut squash — peeled and cut in cubes
  • 1 tbsp olive oil
  • salt and black pepper
  • ¼ cup red onion — chopped
  • 1 tablespoon green onions — chopped

 For dressing

Instructions

  1. First, steam the head of cauliflower. In a large pot add about 2 cups of water and place a steamer basket in the bottom.
  2. Bring the water to a boil. Add the cauliflower florets into the steamer basket.
  3. Cover the pot and steam until the cauliflower florets are tender 6-8 minutes. The time will depend on how tender you prefer your cauliflower florets to be.
  4. Remove from the heat and also remove the lid from the pot. Let the cauliflower cool down for 5 minutes.
  5. While the cauliflower florets are been steamed, roast the butternut squash. Preheat oven to 400 degrees. On a baking sheet lined with parchment paper or silicone mat, place butternut squash and toss in olive oil and season with salt and black pepper. Mix well to combine.
  6. Roast in the oven for 15-20 minutes (It'll depend on the size of the butternut squash diced).
  7. Place the steamed cauliflower, the roasted butternut squash and the red onions in a bowl.
  8. In a small glass bowl, add all the ingredients for the dressing and whisk everything together to combine.
  9. Taste to check the seasoning and pour over the salad.
  10. Mix all the ingredients together until well combined and garnish it with green onions.
Course: Salad
Cuisine: American
Keyword: dairy free, fall, low-carb, Salad, side dish, thanksgiving, vegan, vegetarian, winter

Nutrition Information

Amount per serving (1/4) — Calories: 287, Fat: 22g, Saturated Fat: 1.6g, Sodium: 453mg, Carbohydrates: 17.3g, Fiber: 5.5g, Sugar: 5.4g, Protein: 4g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

This post contains affiliate links. For more information, please visit my disclosure page here.