Roasted Green Bean and Butternut Squash Salad

This Roasted Green Bean and Butternut Squash Salad is a colorful, mouth-watering, semi-untraditional salad. It can be enjoyed as a cozy fall dinner - yes, salads can be cozy! - or served as an elegant side salad for your holiday meals.

Course Appetizer, Lunch, Main Course, Salad, Side Dish

Cuisine American

Diet Gluten Free, Kosher, Low Calorie, Low Fat, Low Salt, Vegetarian

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings

Calories 190kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Green Beans

1 pound (16 ounces) fresh green beans, trimmed and cut into 1-inch pieces (about 4 cups)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Butternut Squash

1 pound (16 ounces) butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
1 tablespoon olive oil
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Rest of the Salad

12 cups chopped leaf lettuce or butter lettuce (about 3 heads)
⅓ cup pomegranate seeds
⅓ cup roasted pepitas
⅓ cup feta cheese
citrus herb balsamic vinaigrette

Instructions

Preheat oven to 400 degrees F. Prepare two baking sheets by lining them with parchment paper.
Add green beans to one of the baking sheets. Sprinkle 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper over top. Use your hands to coat the beans in the seasonings.
Add butternut squash to the other baking sheet. Sprinkle 1 tablespoon olive oil, 2 tablespoons brown sugar, ½ teaspoon cinnamon, ½ teaspoon kosher salt, ¼ teaspoon pepper over top. Use your hands to coat the squash in the seasonings.
Place both baking sheets in the oven. Roast green beans for 15 minutes and squash for 20 minutes.
While those are roasting, make the citrus dressing according to these instructions.
Let beans and squash cool slightly before you assemble the salad. They can be served warm or at room temperature.
To assemble the salad, place lettuce in a serving bowl or platter. Top with green beans, butternut squash, pomegranate seeds, pepitas, and feta.
Serve dressing on the side or drizzle it over top. You will not need the entire batch of dressing for this salad. Store extra dressing in the fridge for up to 5 days.

Notes

This recipe is great for a crowd! As is, it can serve about 8 to 10 guests. However, if needed, it can easily be scaled up to serve even more people. Simply, roast additional green beans and squash, cut up extra lettuce, and make a double or triple batch of dressing. Use additional toppings too if needed.

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