Sweet Winter Salad with Butternut Squash and Raspberries

Sweet Winter Salad with Butternut Squash and Raspberries

Serve up the lettuces of the season, like chard, kale, and spinach, fresh sweetened with butternut squash and berries for a salad loaded with the vitamin goods.
Course Salad
Cuisine winter greens
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Erica


For the salad

  • 1 5 oz container mixed winter super greens, including Swiss chard, spinach, and kale
  • 1 red onion finely diced
  • 4 large carrots finely shredded
  • 1 butternut squash peeled, seeded, and diced (1/2-inch dice)
  • 1 6 oz container raspberries
  • extra virgin olive oil
  • kosher salt
  • fresh cracked pepper

For the Vinaigrette

  • 1 Tbs + 1 tsp extra virgin olive oil
  • 1 Tbs white wine vinegar
  • 1 tsp Dijon mustard
  • pinch kosher salt
  • 2 pinches fresh cracked pepper
  • 1 tsp fresh snipped chives


  1. Heat oven to 450F.
  2. Toss the diced butternut squash in a light drizzle of olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and roast at 450F for 8-10 minutes or until fork tender and lightly browned. Set aside and cool completely.
  3. In a small bowl, whisk together the ingredients for the Vinaigrette.
  4. To assemble the salad, on each of 4 plates layer in the following order: salad greens, carrot, onion, roasted butternut squash, and raspberries. Drizzle vinaigrette over top and serve. Yields 4 servings.

Recipe Notes

If good, fresh raspberries are not available, substitute with 1/4 cup dried cranberries.