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.