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Roasted Butternut Squash & Broccoli Fall Salad with Miso Almond Butter Dressing

The most delicious fall salad consisting of nutrient-dense whole foods and superfoods. It is served warm, perfect for colder months! This would be an excellent side dish for a health-conscious or plant-based Thanksgiving.

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Yields: 2-3 servings


1 small butternut squash

1 head of broccoli

1 cup of cooked quinoa

1 tsp of chili powder

1/2 tsp of garlic powder

Two handfuls of dark leafy greens (I used spinach and arugula)


1/4 cup almond butter

1 tbsp of fresh cubed ginger

2-3 cloves of garlic

1 tsp miso paste

1 tbsp tamari sauce

1 tbsp apple cider vinegar

1 tsp sesame oil

1 tsp maple syrup

1/4 cup water


  1. Preheat oven to 400 and line a baking sheet with parchment paper

  2. Cube butternut squash and toss with olive oil, salt, chili & garlic powder

  3. Spread squash on the baking sheet and place in one for about 25 minutes

  4. While squash is baking, chop the broccoli into florets and toss with olive oil and salt

  5. Take the squash out after 25 minutes, it should be starting to look translucent, and place broccoli on the same sheet, bake for another 10-15 minutes until the squash is fully cooked and the broccoli has turned a little crisp

  6. While the veggies are roasting, put all dressing ingredients in the blender and blend until smooth. Adjust flavors as needed

  7. In a big mixing bowl add; squash, broccoli, dark leafy greens, and dressing and toss well-serve immediately


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