Roasted Cauliflower & Butternut Squash Salad

WELCOME TO YOUR NEW FAVORITE SIDE DISH!

This dish has been on repeat for Thanksgiving with my family for the last couple of years - and it’s my most requested recipe every year! I love creating + bringing new veggie-heavy dishes to these high-profile holiday meals. It’s the best time to share my love of cooking with my family + friends, and the typically provides me some pretty honest feedback when I’m testing something new! I found a similar recipe via allrecipes.com but wanted to “healthify” it up a bit - and this is what I got!

This vegetarian side dish has been a hit every time I’ve made it + is probably one of the reasons I get asked to bring a salad every year! I think people are relieved that I didn’t bring a bowl of leafy greens or “traditional salad,” PLUS it’s a twist on some classic fall flavors! A little sweet + a little savory, this dish compliments the meal and fits well with your traditional favorites!

Only 6 ingredients. An hour or less to prepare. And deliciously fall-flavored! This is bound to be a favorite on your table for holiday meals!

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Roasted Cauliflower & Butternut Squash Salad

Prep Time: 15 min.
Cook Time: 45 min.
Servings: 8

INGREDIENTS:

  • 1 medium head of cauliflower

  • 1 medium butternut squash

  • 1/2 c pine nuts

  • 1 c dates, chopped

  • 3 tbsp. + 1 tbsp. olive oil, separated

  • 2 cloves garlic, minced

  • salt + pepper

INSTRUCTIONS:

  1. Preheat the oven to 425 deg. F.

  2. Prepare the cauliflower (by cutting it into florets) and the butternut squash (by peeling and dicing it) and evenly lay out on a sheet pan.

  3. Drizzle with 1 tbsp. olive oil and salt + pepper as desired.

  4. Roast the cauliflower + squash in the oven for 30-40 minutes, tossing/flipping them at 20 minutes.

  5. While vegetables are roasting, heat a medium pan to medium heat.

  6. Add in remaining olive oil, garlic, and pine nuts.

  7. Toast the pine nuts for 4-6 minutes or until a golden brown, stirring occasionally.

  8. Add the chopped dates into the pan and cook until soft; another 5-6 minutes. Set to the side until vegetables are done.

  9. Add the cauliflower + squash into a serving dish (or whatever dish you are transporting it in) and top with date + pine nut mixture. Toss until thoroughly coated. Add any additional salt + pepper to taste.

  10. Serve + enjoy!

NUTRITION INFO (1 SERVING, 3/4 CUP):

Calories: 220, Fat: 11g, Carbohydrates: 31g, Fiber: 5.4g, Sugar: 17g, Added Sugar: 0g, Protein: 4.5g


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Happy Holidays!

xx,
mallory