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.
Stuck with leftover cranberry sauce? Be sure to try this Cranberry Pork Chop Recipe. Same yummy cranberry sauce heated up over quick pan seared pork chops.
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
Roasted Butternut Squash Salad fall flavors If using leftover roasted butternut squash, simply heat up while you are making your salad dressing. Adapted from Ina Garten
Roasted Butternut Squash Salad
Ingredients
Instructions
Notes
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 372 Total Fat 18g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 12g Cholesterol 16mg Sodium 532mg Carbohydrates 48g Net Carbohydrates 0g Fiber 9g Sugar 24g Sugar Alcohols 0g Protein 11g
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Butternut squash is our favorite type, so we seldom have any leftovers. Having said that, I now have a new dish to make with it! Thanks.
Forget the leftovers, I think this would be a fabulous salad for Thanksgiving, love it!
I love salads featuring warmed butternut squash and baby spinach leaves, so this is right up my street. Not sure we often have leftovers though so would definitely roast a squash from scratch for this!
I made a leftover butternut squash salad for my sister and brother in-law. We didn’t have anything defrosted for dinner and she was going to run to the store to pick up a rotisserie chicken — but I said, “no” we’re going to reinvent our leftovers… I reheated the butternut squash, diced some ham from the night before, added some toasted pecans and doused it with a citrus dressing. It has become everyone’s favorite salad ever since. You just brought back a great memory! Thanks!
This salad sounds really good!!! We are actually planning to make a dish for Thanksgiving that has roasted butternut squash, Brussels sprouts, dried cranberries, pecans and maple syrup. Sounds like this might not only give me a way to use any left over ingredients, but it would probably be good using the left overs from that mixed with the arugula and your dressing! A win win! 🙂