Jump to Recipe Whole 30VeganEgg FreeNo Added Sugar
This roasted butternut squash salad is loaded up with goodies and good for you ingredients! Caramelized butternut squash with sweet crisp apples, dried cranberries, toasted pecans, kale and Brussels sprouts all tossed in a creamy Whole30 compliant poppy seed dressing. Paleo, vegan, dairy-free, gluten-free, and Whole30.
I can’t get enough winter squash, I’m ridiculously obsessed. Whether it’s delicata squash in a salad, stuffed acorn squash, or sweet savory maple bacon butternut squash – I’m IN all the way.
Today we’re making another epic harvest salad – a butternut squash salad with everything I love. Shredded kale and brussels sprouts, apples, toasted pecans, cranberries, and a homemade poppy seed dressing. And yes – the poppy seed dressing is paleo, Whole30, and vegan too!
This salad is perfect to serve to a crowd – although realize that people will fight over it because it’s THAT good. It’s a huge salad, but don’t count on having leftovers. It’s simple but addicting and sure to be a favorite at any gathering.
What You Need to Make this Butternut Squash Salad
The Whole30 poppy seed dressing is sweet, but yet made with no added sugar! Here’s what you’ll need for the dressing:
Medjool DatesApple Cider VinegarStone Ground MustardAlmond MilkAvocado OilOnion PowderSea saltPoppy Seeds
Here’s what you’ll need for the salad:
Butternut SquashAvocado oilSea saltKaleBrussels SproutsPecansDried Cranberries (I used apple juice-sweetened dried cranberries)Apple
How To Make Vegan + Whole30 Poppy Seed Dressing
To make this dressing both Whole30 compliant and vegan, I used medjool dates as a sweetener. The dates give the dressing a great flavor and makes it extra thick and creamy.
The dressing needs to be made in a high speed blender since the dates need to be pureed. I use a NutriBullet, but many blenders will work well. Simply place all ingredients (except for the poppy seeds!) in the blender and blend until smooth and creamy. Then, stir in the poppy seeds and set aside.
How to Make the Butternut Squash Salad
The remaining salad is super easy to throw together! You can peel and cube the butternut squash yourself, or buy it pre-cut – whatever you prefer. I roast it in oil and salt in a 425° oven. Make sure it’s in a single layer on the baking sheet so the outside browns nicely. You can use two baking sheets if necessary.
The remaining salad is a breeze. Chop the kale finely and massage it with a little oil and salt. Toast the pecans lightly in a skillet with a little oil and salt as well. Toss in everything with the kale, including the roasted butternut squash and as much dressing as you like.
The dressing won’t get the salad soggy since we’re using kale and Brussels sprouts, which is an added bonus!
Can I replace the Dates with a Different Sweetener for the Poppy Seed Dressing?
If you don’t need this salad to be Whole30 compliant and don’t have any dates, you can sub in maple syrup. Use about 2 Tbsp, or add to taste, until the dressing is as sweet as you like. You can also sub in raw honey in the same way, although this is not vegan.
How to Store Leftover Poppy Seed Dressing
I recommend storing the poppy seed dressing in a sealed glass jar in the refrigerator. It should stay good for about one week. If it separates in the refrigerator, just stir or shake it back together before using. It’s great on pretty much any salad!
I hope you’re ready for a seriously delicious butternut squash salad with ALL the goodies! Grab your butternut, preheat the oven, and gather all your ingredients – let’s go!
Butternut Squash Salad with Poppy Seed Dressing {Paleo, Vegan, Whole30}
Butternut Squash Salad with Whole30 Poppy Seed Dressing {Paleo, Vegan, Whole30}
This roasted butternut squash salad is loaded up with goodies and good for you ingredients! Caramelized butternut squash with sweet crisp apples, dried cranberries, toasted pecans, kale and Brussels sprouts all tossed in a creamy Whole30 compliant poppy seed dressing. Paleo, vegan, dairy-free, gluten-free, and Whole30. Prep Time: 20 minutesCook Time: 30 minutesServings: 8 side dish servings
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Ingredients
Poppy Seed Dressing:
3Medjool datessoftened1/4cupapple cider vinegar3Tbspalmond milkunsweetened1/2tspstone ground mustard1/2tsponion powder1/2tspfine sea salt1/2cupavocado oil or light flavored olive oil1/2Tbsppoppy seeds
Salad:
5cupsbutternut squashpeeled and cubed to 3/4” pieces1 1/2Tbspavocado oil + sea salt for roasting4cupskalechopped1Tbspavocado oil + sea salt, for massaging2cupsBrussels sproutsshredded1 1/2cupspecan halves1tspcoconut oil + sea salt, to taste, for toasting1/2cupdried cranberriesfruit-sweetened for Whole301large apple or 2 small, diced (I used honey crisp)
Instructions
Preheat your oven to 425° F and line a large baking sheet with parchment paper.
In a large bowl, toss the butternut squash with the oil for roasting and sprinkle all over with sea salt. Arrange in a single layer on the prepared baking sheet spread out as much as possible to allow the squash to brown. Roast in the preheated oven for 25-30 minutes or until soft and browned on the outside. Remove from the oven and allow to cool slightly.Meanwhile, prepare the dressing. Soften your dates by soaking in hot water if necessary, then add them to a high speed blender along with the vinegar, almond milk, mustard, onion powder, salt, and oil. Blend until smooth and creamy, then stir in the poppy seeds.Next, toast the pecans. Heat a medium skillet over medium heat and add the coconut oil to melt. Add the pecans and sprinkle with a bit of salt. Stir occasionally as they cook, lowering the heat if necessary to prevent burning, for 3-5 minutes. Remove from heat immediately to avoid burning once done. Allow them to cool, then chop coarsely.For the salad, place the kale in a large bowl and drizzle with the oil and sprinkle with salt. Massage the oil into the kale for a few minutes or until you reach the desired texture. The longer you massage, the softer it gets.Transfer the kale to a serving bowl and add the shredded Brussels, chopped toasted pecans, cranberries, and diced apples. Once the squash has partially cooled, toss it into the salad. Add a few Tbsp of dressing slowly and gently toss to coat. Serve right away with extra dressing if desired. Enjoy! Store leftover poppy seed dressing covered in the refrigerator for up to 4 days.
Nutrition
Calories: 356.86kcalCarbohydrates: 32.65gProtein: 5.09gFat: 25.96gSaturated Fat: 3.07gSodium: 176.76mgPotassium: 711.21mgFiber: 5.98gSugar: 15.02gVitamin A: 12848.17IUVitamin C: 78.76mgCalcium: 132.59mgIron: 2.06mg
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