Wild Blueberry and Roasted Butternut Squash Winter Salad

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Courtesy of: Wendy Jo Peterson

Serves 4

Wild Blueberry and Roasted Butternut Squash Winter Salad Picture


4 cups fresh, cubed butternut squash

2 tbsp olive oil

8 cups chopped kale leaves (stems removed)

½ fresh lemon, juiced

2 Tbsp red wine vinegar

¼ cup olive oil

½ cup frozen wild blueberries

2 tsp honey

⅛ tsp sea salt

½ cup chopped almonds

¼ cup frozen wild blueberries

4 oz goat cheese, crumbled


First up, roast the butternut squash! Preheat oven to 400 degrees. Toss butternut squash with olive oil. Roast butternut squash for 30 minutes or until crispy (not burned) edges begin to show browning. Set aside to cool while you prepare the rest of the salad. Next up, massage the kale with lemon juice–you’ll notice the color go from dull to bright! Place kale in a large salad bowl. Time to mix up the dressing. In a small bowl, whisk together the red wine vinegar, olive oil, wild blueberries, honey, and sea salt. (I shook mine up in a Mason Jar!) Time to assemble the salad. Top the kale with chopped almonds and the wild blueberries. Add in the roasted butternut squash. Pour the dressing evenly over the salad. Top with goat cheese & serve!

Wild Blue is Good for You!