Squash Pepper and Onion Salad
Bright, colorful, and bursting with flavor, this Squash Pepper and Onion Salad is the ultimate side dish or light meal that celebrates the best of roasted vegetables. Perfectly caramelized butternut squash pairs beautifully with sweet red and yellow bell peppers and tender red onion, all roasted to enhance their natural sweetness. Tossed in a zesty apple cider vinaigrette with hints of lemon, honey, and garlic, this salad is as nutritious as it is delicious. Finished with a sprinkle of fresh parsley for a burst of freshness, this versatile dish can be served warm, at room temperature, or chilled. Quick to prepare and ideal for meal prep, it’s a stunning addition to your weeknight dinners, potlucks, or picnic spreads. Keywords: roasted vegetable salad, butternut squash salad, healthy side dish, apple cider vinaigrette.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 2 medium red bell peppers
- 2 medium yellow bell peppers
- 1 large red onion
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Core and deseed the red and yellow bell peppers, then slice them into thin strips.
Peel the red onion and slice it into thin wedges.
In a large mixing bowl, toss the squash, bell peppers, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Spread the vegetables evenly on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, or until the squash is tender and lightly browned, stirring halfway through the cooking time.
While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together the apple cider vinegar, lemon juice, honey, minced garlic, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Once the roasted vegetables are done, transfer them to a serving bowl and allow them to cool slightly for about 5 minutes.
Drizzle the vinaigrette over the roasted vegetables and toss gently to combine.
Sprinkle the salad with chopped fresh parsley for added color and flavor.
Serve the salad warm, room temperature, or chilled as desired. Enjoy!
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 61.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 5476 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
