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Butternut Squash and Broccoli Salad

September 16, 2009 By Kristen Feola

butternut squash and broccoli salad

Butternut Squash and Broccoli Salad

Two vegetable powerhouses, broccoli and butternut squash, are the stars in this unique salad recipe.
4 from 7 votes
Print Recipe
Course Salad
Servings 5

Ingredients
  

  • 1 -1 ½ pounds butternut squash
  • 3 cups broccoli florets, cut into pieces
  • 1/2 cup canned black beans, rinsed and drained
  • 1 ½ tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon thyme
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped walnuts
  • 2 tablespoons pumpkin seeds (pepitas), toasted

Instructions
 

  • Trim ends of squash, and use a vegetable peeler to remove outer layer. Cut squash in half lengthwise, and scoop out pulp and seeds. Slice squash into strips, and cut into 1-inch cubes (should yield about 3 cups).
  • Lightly steam butternut squash and broccoli until tender crisp (butternut squash takes about 15-18 minutes and broccoli about 10-12 minutes). Place in a large bowl, and add beans. In a separate smaller bowl, whisk oil, basil, garlic powder, and thyme together. Pour over vegetables and beans, and stir to coat.
  • Mix in parsley, walnuts, and pumpkin seeds. Serve warm, or let sit at room temperature for 10-15 minutes.

Notes

  • Substitute cooked carrots for the butternut squash.
  • Use as a topping for a lettuce salad.
  • This dish is best served warm, but it can also be eaten cold, straight out of the refrigerator.

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jenn
jenn
11 years ago

forgot the walnuts and the pumpkin seeds, but it still turned out great! I used frozen broccoli too 🙂

Thanks for sharing all your recipes!

0
Kristen Feola
Kristen Feola
Author
Reply to  jenn
11 years ago

You’re welcome! 🙂 Thanks for your comment.

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Kristen’s Favorite Recipes

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  • Spicy Three-Bean Chili
  • Spinach-Artichoke-Tomato Soup
  • Chipotle Black Bean Burger
  • Pumpkin Spice Bars
  • Oatmeal Raisin Cookies

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