This Roasted Butternut Squash and Gorgonzola Salad is a delicious, seasonal vegetarian side dish that’s the perfect addition to your holidays meals.
Plus, I’m sharing recipes for every course of the Thanksgiving meal from my fave food bloggers!
Growing up, if there was one vegetable I wouldn’t touch, it was squash. Every fall, my mom would roast acorn squash with brown sugar and butter. She and my dad loved that stuff, but they couldn’t get me anywhere near it.
How times have changed! Now I love squash in any variety. I think it’s the combination of sweet and savory that has me hooked. My absolute favorite variety is butternut squash. I eat it in everything from chili to mac and cheese, and I just can’t get enough come fall.
This Thanksgiving, I’ll be serving my Roasted Butternut Squash and Gorgonzola Salad, a favorite recipe that’s full of delicious seasonal flavors.
This salad is so delicious! It’s sweet, tangy, salty, crunchy, and savory. Plus, it’s colorful and pretty … a lot to ask from a simple salad. Even my husband, who doesn’t enjoy squash nearly as much as I do, loved it!
Of course, the centerpiece of this salad is the roasted butternut squash. It’s prepared with simple ingredients—olive oil, maple syrup, salt, and pepper—that work together to create an amazing caramelized result. Forget the salad. I could eat the roasted squash all on its own!
The rest of this Roasted Butternut Squash and Gorgonzola Salad comes together easily, too. There’s toasted nuts, salty gorgonzola, and crunchy pomegranate seeds. Check out this visual tutorial for help cutting and de-seeding a pomegranate if you’re not sure how to prepare it.
My second favorite part of this Roasted Butternut Squash and Gorgonzola Salad is the vinaigrette. You’ll start by tossing the shallots with apple cider vinegar and letting them sit while you prepare the other ingredients. Doing so lightly pickles the shallot and takes away some of their bite. Before serving, you’ll whisk the shallots together with maple syrup, olive oil, salt, and pepper for a dressing that’s sweet, tangy, and finger-licking good!
Thanksgiving is all about family, friends, and delicious food, and the food blogging community is all about these things as well. To celebrate the holiday, I’ve joined together with 20 awesome bloggers to bring you 52 amazing recipes!
The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. On Monday, we shared recipes for cocktails, hors d’oeuvres, and soups, including my Creamy Wild Rice Soup. And on Friday, we shared recipes for desserts, after dinner drinks, and ideas for using up leftovers, like my Cheesy Potato Croquettes.
Today’s recipes are a wonderful mix of entrees, salads, and side dishes … yum. Make sure to visit each blog to check them out!
Blogsgiving Progressive Dinner Menu
The Perfect Thanksgiving Turkey from My Cooking Spot
Roasted Turducken from The Speckled Palate
Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six
Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife
Smoked Mushroom Steaks with Herbed Bread Crumbs (Vegan) from Betty Becca
Turkey, Apple & Sweet Potato Pot Pies from Love & Flour
Creamy Pumpkin Apple Pasta from My Cooking Spot
Mushroom Spinach Farro from Think Fruitful
Bacon and Cornbread Stuffing from Chez CateyLou
Sweet Potato Crunch from I Cook. I Eat. It’s Life.
Blue Cheese & Bacon Mashed Potatoes from A Savory Feast
Sausage Stuffing from the Wetherills Say I Do
Butternut Squash Grits from Homespun Seasonal Living
Thanksgiving Wine Pairings from Twin Stripe
- 1 shallot, finely diced
- 3 tbsp. apple cider vinegar
- Nonstick cooking spray
- 1/2 large butternut squash
- 2 tbsp. olive oil
- 1 tbsp. maple syrup
- 1 cup pecan halves
- 4 tbsp. olive oil
- 1 tbsp. maple syrup
- 8 oz. mesclun salad
- 1 pomegranate, seeds removed
- 4 oz. gorgonzola or other blue cheese, crumbled
- Preheat oven to 425 degrees.
- Coat a medium baking sheet with nonstick cooking spray.
- Combine shallot and vinegar in a small bowl and set aside.
- Peel squash and cut into 1-inch cubes. You should have about 4 cups.
- Place squash in a large bowl and drizzle with olive oil and maple syrup.
- Stir well and season with salt and pepper.
- Transfer squash to baking sheet and bake 30 minutes (or until tender and caramelized), flipping every 10 minutes. Remove from oven and allow to cool slightly before assembling salad.
- Meanwhile, place pecan halves in a small skillet over medium-low heat. Cook, stirring frequently, for about 10 minutes or until toasted. Remove from pan to cool.
- When all the ingredients are ready, whisk olive oil, maple syrup, 1 tsp. salt, and pepper (to taste) with the shallots.
- Pour dressing over mesclun and toss to coat.
- Top salad with roasted squash, pecans, pomegranate seeds, and gorgonzola. Enjoy!
If you’re serving this Roasted Butternut Squash and Gorgonzola Salad for Thanksgiving or another event, prepare all the components ahead of time. (The squash tastes just as good at room temperature as it does warm.) Right before serving, dress the greens and top them with the remaining ingredients.