Go Back
–+ servings
butternut squash salad recipe

Butternut Squash Salad with Rotel Dip

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 large baking sheet
  • 1 medium mixing bowl
  • 1 Small saucepan
  • 1 Whisk
  • 1 serving platter

Ingredients
  

  • 2 cup cubed butternut squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cup mixed greens
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted pecans
  • 1/4 cup dried cranberries
  • 1 can Rotel tomatoes and green chilies 10 oz
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Toss the cubed butternut squash with olive oil, salt, and black pepper.
  • Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender.
  • In a small saucepan over low heat, combine Rotel tomatoes and shredded cheddar cheese until melted and smooth.
  • Remove from heat and stir in sour cream to complete the Rotel dip.
  • In a large mixing bowl, combine roasted squash, mixed greens, feta cheese, pecans, and cranberries.
  • Toss the salad gently to mix ingredients well.
  • Transfer the salad to a serving platter.
  • Serve the salad with a side of Rotel dip.

Notes

For best results, ensure the butternut squash is roasted until it is nicely caramelized for added sweetness and flavor. The Rotel dip can be adjusted to taste by adding more cheese for thickness or more sour cream for creaminess. Serve the salad immediately after tossing to maintain freshness and crunchiness of the greens.
Tried this recipe?Let us know how it was!