The title of this post is Thanksgiving Leftovers: Roasted Butternut Squash Salad but this salad makes a great side dish for Thanksgiving too. You get both your roasted butternut squash and a nice green salad. Just like the roasted acorn squash recipe I shared a few weeks ago, I just adore this time of year with the fall produce. Although fall squash can be intimating it is really a lot cheaper to buy a whole butternut squash instead of buying the precut version. If you are making a roasted butternut squash dish of Thanksgiving and find yourself with some leftovers, this dish is right up your alley.
Don’t you just love leftovers that don’t taste or look like the original dish? I look forward to you also sharing your favorite Thanksgiving leftover dishes too.
Whether you are using leftovers or making this salad the same day you are serving it, you want to warm up the butternut squash as you are making the salad dressing.
Piled high with yummy spinach, arugula, roasted walnuts and craisins, this salad is going to hit all of your taste buds.
I could have eaten this salad as an entree it was that good. Typically I don’t like a warmed salad but this salad changed my view.
Did you make too many pumpkin pies? Give your plain pumpkin pies a makeover with this yummy crumble topping pumpkin pie recipe.
If you have any great recipes for leftover Thanksgiving dishes I can’t wait to read them in the comment section. I just love being creative with leftovers.
Roasted Butternut Squash Salad Recipe
If using leftover roasted butternut squash, simply heat up while you are making your salad dressing. Adapted from Ina Garten
Amount Per Serving: Calories: 192 Saturated Fat: 2g Cholesterol: 7mg Sodium: 198mg Carbohydrates: 25g Fiber: 3g Sugar: 11g Protein: 6g
If using leftover roasted butternut squash, simply heat up while you are making your salad dressing.
Adapted from Ina Garten