This Roasted Broccoli and Honeynut Squash Salad with Maple Dijon Vinaigrette is a must-try for fall! It’s one of my favorite salads during this time of year and packed with seasonal veggies. It would also make for a perfect Thanksgiving side dish!

How To Make My Roasted Broccoli and Honeynut Squash Salad

Here’s a video of when I made my Roasted Broccoli and Honeynut Squash Salad! For another delicious appetizer, check out my Bruschetta recipe.

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A post shared by Erin O'Brien (@erinnobrienn)

Ingredients

• 12 ounces broccoli florets
• 1 medium honeynut squash cubed into 2 inch pieces (4 cups cubed – can also use butternut!)
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup freshly grated Parmigiano-Reggiano
• ¼ cup sunflower seeds
• ⅓ cup chopped pitted dates
• ½ cup dried cranberries
• 4 ounces crispy pancetta (optional – see tip below)
• ⅓ cup extra-virgin olive oil
• 2 tablespoons lemon juice (from 1 medium lemon)
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar (or white balsamic vinegar)
• 2 teaspoons dijon mustard
• 1 small shallot, roughly chopped
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Recipe Method

1. Preheat the oven to 425°F. Place the broccoli and the cubed squash onto a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until the squash is tender and the broccoli is slightly golden brown, about 20 minutes. Remove from the oven and set aside to slightly cool.
2. In a large mixing bowl, combine the roasted vegetables, Parmigiano-Reggiano, sunflower seeds, dates, cranberries and crispy pancetta (optional). Drizzle dressing (to taste) overtop and gently toss to combine. Serve with additional Parmigiano-Reggiano and enjoy!
3. Make the vinaigrette: In a high power blender combine the olive oil, lemon juice, maple syrup, balsamic vinegar, dijon mustard, shallot, salt and pepper. Blend until smooth and fully combined, about 1 minute. Refrigerate any leftover vinaigrette in an airtight container for up to 4 days.

Tips

• If you would like to add crispy pancetta – add the pancetta to a medium stainless steel or nonstick skillet over medium heat and cook, stirring occasionally, until crispy and golden, about 5 to 7 minutes. Use a slotted spoon to place onto a paper towel lined plate and discard the oil.
• This salad is also delicious with some added chopped kale!