Recipe: Perfect Grilled Vegetable Salad with Roasted Butternut Squash, and a Fresh Herb Lemon Dressing

Grilled Vegetable Salad with Roasted Butternut Squash, and a Fresh Herb Lemon Dressing. One of my favorite easy salad Hooray for cooler weather and all things FALL. Add in the spinach, squash, cranberries, lemon juice and salt & pepper to taste and stir until combined. Grilled Vegetable Salad with Chickpeas and Tahini Dressing.

It's simple — and great Lemony White Bean Salad with Prosciutto has creamy white beans, salty prosciutto, parmesan cheese, peppery arugula, and a punchy lemon dressing. Carefully add the roasted vegetables, then drizzle over the coriander dressing and toss gently. Put the salad leaves in a bowl and dress with the lemon juice, remaining oil and vinegar. You can cook Grilled Vegetable Salad with Roasted Butternut Squash, and a Fresh Herb Lemon Dressing using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Grilled Vegetable Salad with Roasted Butternut Squash, and a Fresh Herb Lemon Dressing

1. 🢂 2 of zucchini sliced (1/2 inch thick slices).
2. 🢂 1 of butternut squash cubed.
3. 🢂 1 of red onion sliced (1/4 thick).
4. 🢂 2 tablespoons of olive oil.
5. 🢂 1 cup of cherry tomatoes sliced in half.
6. 🢂 1 cup of fresh spinach cut in strips.
7. 🢂 1/2 cup of feta cheese crumbled.
8. 🢂 1/2 cup of kalamata olives halved.
9. 🢂 1/4 cup of fresh basil chopped.
10. 🢂 1/4 cup of fresh parsley chopped.
11. 🢂 of For Dressing:.
12. 🢂 1/2 cup of olive oil.
13. 🢂 of Juice of 1 lemon.
14. 🢂 to taste of Salt.
15. 🢂 to taste of Pepper.

Crispy Roasted Potatoes with Sage Salsa Verde. This is a chewy, vibrant, satisfying Fall salad. The nutty bite of sherry vinegar and pickled red onions juxtapose the sweet roasted squash and juicy caramelized grapes for a salad that is balanced, hearty and addicting. This gorgeous salad is full of tasty fall flavors, comes together quickly and looks beautiful next to your turkey dinner!

step by step Grilled Vegetable Salad with Roasted Butternut Squash, and a Fresh Herb Lemon Dressing

1. Turn BBQ on high heat and allow to reach at least 500 degrees F. Preheat oven to 425 degrees F..
2. Drizzle 1 tablespoon olive oil over butternut squash and add salt and pepper to taste. Line baking sheet with tin foil and bake butternut squash until all sides are golden brown and crispy (about 25-30 min).
3. Drizzle zucchini and onions with 2 tablespoon olive oil, salt, and pepper. Grill until bottom is charred then flip and grill until the other side is charred (about 3 min on each side).
4. To assemble, mix zucchini, onions, roasted butternut squash, herbs, spinach, feta, and tomatoes in a large bowl.
5. Mix the ingredients for the dressing and pour over vegetables. You may need to add more. Add salt and pepper to taste. Enjoy on it’s own, over a bed of lettuce or with a side of your favorite grain!.

On a menu that's full of heavier options like stuffing, mashed potatoes, and gravy, this salad is light. Top it off with some fresh sage and lemon zest for color, texture, and brightness. You won't be able to find an easier-to-make or more impressive-looking side. The whole thing is drizzled with a rich and tangy balsamic vinaigrette with lots of fresh thyme! I could eat it plain all day long, but this time I wanted to create a new fall salad.