This is my super simple Winter Squash salad that really is such a decadent entree for dinner or you can keep it as your starter. Trust me, this will impress the fussiest of guests and you won’t believe how really simple it is.

I like to use Butternut Squash for it’s flavour and texture, but of course you could use your favourite squash like Kabocha squash, Buttercup squash or even pumpkin. The key to this salad tasting great is to get the ‘roasted flavour’ to permeate through the salad and you get it from roasting the squash and the optional red onions, and toasting pumpkin seeds and walnuts. I always roast more squash than I need because I use it for many things like smoothies, soups, sides, blended in Alfredo sauces,….the list is endless. | Butternut Squash Recipe


Winter Squash Salad – for two

1 medium size organic butternut squash, buttercup squash or kabocha squash, skin removed and seeded cut in half and then into 1” strips and then into 1” chunks. This should yield you 3-4 cups of cubed squash. You only need to use 1 cup of squash for 2 people so you will have leftovers for soups (my Butternut Squash Soup Recipe) or another salad the next day.
1 small red onion, diced (optional)
3 Tbsp olive oil
1 Tbsp balsamic vinegar
½ tsp cinnamon
3 cups organic mixed greens
2 cups organic arugula
4 Tbsp cranberries
2 Tbsp currants
4 Tbsp organic pumpkin seeds, toasted (place in iron skillet frying pan and brown for 5-10 minutes)
4 Tbsp toasted walnuts (place in iron skillet frying pan and brown for 5-10 minutes

Preheat oven to 375F

Place the 4 cups squash and red onion in a large bowl and add olive oil, balsamic vinegar, cinnamon and TOSS to coat well (use your hands – it’s much easier).

Place the cubed squash and red onion (optional) onto baking sheet that was covered with parchment paper and put in oven and roast until done. Flip them over half way through the roasting process (best when browned and fragrant). About 25-30 minutes (longer if needed). – then cool.

Toast the walnuts and pumpkin seeds in a iron skillet frying pan for 5-10 minutes until slightly brown.

Make the dressing by putting all ingredients in a blender and blend until emulsified.

In a large salad bowl, toss 1 CUP cooled squash/red onion mixture with dressing below and reserve 3 Tbsp – be generous with the dressing on the squash and red onions. They taste incredible when drenched in the dressing.

Add mixed greens and arugula to the bowl and then toss with the remainder (3 Tbsp) of dressing and coat well.

Add Cranberries, currants, toasted pumpkin seeds and toasted walnuts and TOSS again and then plate.



¼ cup olive oil ( I used blood orange-infused flavour)
1 tsp Dijon-style mustard
3 Tbsp balsamic vinegar
1 ½ tsp agave  (optional)

Place all in a blender and blend well.


Be sure to check out these recipes for your Thanksgiving Dinner. As always, they are healthy, gluten-free and vegan.

Click here: My Favourite Butternut Squash Soup

Click here: Nut Quinoa Millet Loaf

Click here: Holiday Gravy

Click here: Thanksgiving Stuffing


Happy Thanksgiving,

Kelly Childs | | Erinn Weatherbie | Kellys Bake Shoppe | Childs and Weatherbie pantry |

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Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in Grey County with her two cats Daisy & Tuna. You can find Kelly developing and creating marketing content and building new business ideas with her daughter Erinn. They have the ever popular podcast: Cupcakes and Consciousness on Apple and Spotify. Tune into their latest shows. Kelly & Erinn are now writing their 2nd cookbook that is due to come out in winter 2023.

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