Description
This Roasted Butternut Squash Cauliflower Salad combines tender steamed cauliflower florets with sweet, oven-roasted butternut squash cubes, complemented by crunchy red and green onions. Tossed in a creamy, tangy dressing made with vegenaise or mayonnaise, yellow mustard, and garlic, this salad is a perfect side dish or light lunch that’s both nutritious and flavorful.
Ingredients
Scale
Salad
- 1 medium cauliflower head, cut into florets
- 1 small butternut squash, peeled and cut into cubes
- 1 tbsp olive oil
- Salt and black pepper, to taste
- ¼ cup red onion, chopped
- 1 tablespoon green onions, chopped
Dressing
- ½ cup vegenaise or traditional mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
Instructions
- Steam the Cauliflower: In a large pot, add about 2 cups of water and place a steamer basket inside. Bring the water to a boil, then add the cauliflower florets to the basket. Cover the pot and steam the cauliflower until tender, about 6-8 minutes depending on your preference. Remove from heat and let the cauliflower cool for 5 minutes with the lid off.
- Roast the Butternut Squash: While the cauliflower steams, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Toss the butternut squash cubes with olive oil, salt, and black pepper, then spread them evenly on the baking sheet. Roast for 15-20 minutes, until tender and slightly caramelized, depending on the size of your cubes.
- Combine Salad Ingredients: In a large bowl, combine the steamed cauliflower, roasted butternut squash, and chopped red onions.
- Prepare the Dressing: In a small bowl, whisk together vegenaise or mayonnaise, yellow mustard, minced garlic, salt, and pepper until smooth and well combined.
- Toss the Salad: Pour the dressing over the salad mixture. Mix thoroughly until all ingredients are well coated. Garnish with chopped green onions before serving.
Notes
- If cutting butternut squash is difficult, microwave it for a few minutes to soften before chopping.
- Pre-cut butternut squash and cauliflower are convenient alternatives if short on time.
- Soaking red onions in cold water before adding them to the salad can mellow their sharpness.
- Store the salad refrigerated for up to 4 days. Avoid leaving it out at room temperature for extended periods when serving.
