Roasted butternut squash salad with squash noodles, yellow onion, fresh sage, and dried cranberry. Perfect for a vegan and gluten-free holiday side dish!
A few years ago my parents served a warm butternut squash cranberry salad for the Thanksgiving Day spread.
One fateful forkful and I was in love and obviously I went back for seconds.
It was simple and elegant; equal parts sweet and savory.
After our plates were cleared I asked my mom about the recipe and she admitted that it was a Whole Foods pick up.
No shame in the catering game, friends.
Anyway, years later, (this year, to be exact!) I discovered the same squash dish at Whole Foods in the hot foods section.
I picked it up and checked out the simple ingredients: butternut squash, cranberries, onion, sage, and seasonings…etc.
Cart frozen in action, blocking the hot bar, I had an epiphany.
“Hey, I can make this. And I might be able to make it even better.”
Tis Butternut Squash Noodle Cranberry Salad is quick and easy with naturally sweetened dried cranberries, succulent squash, and savory sage.
What You Need to Make Butternut Squash Noodle Cranberry Salad
Here’s what you need:
- Organic Butternut Squash Spirals
- avocado oil
- Himalayan sea salt
- yellow onion
- fresh sage
- dried cranberries
- ground black pepper
That’s it!
First things first, to make a butternut squash noodle salad, you need the squash noodles.
Instead of peeling, slicing, and spiralizing my own squash, I used Cece’s Veggie Co. Organic Butternut Squash Spirals.
I love the convenience and aesthetic of using these squash noodles to create the best taste and texture in this salad!
Their smaller density also makes them quicker to bake, which means Thanksgiving sides served sooner.
Win, win.
If you can’t find butternut squash noodles near you, sub chopped butternut squash and increase the bake time to 25-30 mins.
How to Make Butternut Squash Noodle Cranberry Salad
After you have oodles of orange noodles, add in thinly sliced onion and fresh chopped sage.
If you don’t have fresh sage you can also sub ~1 tsp dried sage here instead, but I love the brightness of the fresh herb if you can find them!
You want your onion to be very thinly sliced so that it cooks at the same quickness of the squash and also looks cohesive.
Watch the squash noodles closely while baking to ensure they don’t get overcooked.
Squash spirals are done when they’re tender and soft, but not burnt or mushy.
How to Serve Butternut Squash Noodle Cranberry Salad
This Butternut Squash Noodle Cranberry Salad is the perfect to make for a quick holiday side for you and yours.
It looks pretty and festive for the holiday spread and tastes pretty awesome too.
I used two packages of Organic Butternut Squash Spirals to make 6-8 servings, but you can also cut the recipe in half to serve fewer folks.
If you don’t have dried cranberries, you can sub raisins or chopped dates for a similar sweetness instead.
Looking for an oil-free option? Simply omit the oil and roast the squash as is!
Leftovers store well, so enjoy this side for the holiday and reheat leftovers for days to come.
Enjoy!
More Vegan Thanksgiving Side Recipes
-
Roasted Brussels Sprouts With Hazelnut Butter Sauce
-
Dijon Tahini Green Beans
-
Roasted Brussels Sprouts With Figs & Pecans
-
Cauliflower Mashed Potatoes With Almond Butter Gravy
-
Harissa Roasted Cauliflower With Cranberries & Hazelnuts
-
Roasted Squash & Arugula Salad
-
Tri-Colored Roasted Cauliflower Salad
-
Vegan & Grain-Free Sweet Potato Casserole
-
Stovetop Cauliflower Rice Stuffing
-
Low-Sugar Orange Cranberry Sauce
-
Delicata Chickpea Bake With Almond Butter “Gravy”
-
Pumpkin Cornbread Mini Muffins
-
2-Way Low Sugar Cranberry Sauce
-
Candied Yams with Cacao Nibs & Pecans
I Want to Hear From You
If you make this Butternut Squash Noodle Cranberry Salad recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Butternut Squash Noodle Cranberry Salad
- Total Time: 30 minutes
- Yield: 6-8 servings
Description
Roasted butternut squash salad with squash noodles, yellow onion, fresh sage, and dried cranberry. Perfect for a vegan and gluten-free holiday side dish!
Ingredients
- 2 packages Cece’s Veggie Co. Organic Butternut Squash Spirals*
- 1 TBSP avocado oil (omit if oil-free)
- pinch of Himalayan sea salt
- 1 medium yellow onion, finely sliced
- 2 TBSP chopped fresh sage (~1 tsp dried sage)
- 1/2 cup dried cranberries
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Remove butternut squash from packaging and add to a large mixing bowl with the sliced onion and drizzle with avocado oil (if using). Season with fresh chopped sage, Himalayan sea salt, and black pepper. Add vegetables to the parchment-lined baking sheet.
- Bake until the squash and onions are well caramelized, about 18-20 minutes. Watch the squash noodles closely while baking to ensure they don’t get overcooked. Squash spirals are done when they’re tender and soft, but not burnt or mushy.
- When squash and onions are done, toss with dried cranberries and serve immediately.
- Store leftovers in the fridge for up to one week and reheat before serving.
Notes
If you can’t find butternut squash noodles near you, sub chopped butternut squash and increase the bake time to 25-30 mins
Recipe adapted from Whole Foods
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free
This post is brought to you by Cece’s Veggie Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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