Tender roasted broccoli salad with butternut squash, white beans, savory bacon, creamy goat cheese, and crunchy pecans all tossed in a honey garlic vinaigrette.
Why You’ll Love It:
- Flavorful– salty bacon, rich goat cheese, and a sweet garlic vinaigrette leave this roasted vegetable salad bursting with flavor.
- Gluten-Free– all of the ingredients are naturally gluten free, and easy to adjust to most allergy needs.
- Healthy– this recipe is rich in protein, vitamins, and minerals.
- Great Leftovers– and maybe even better the next day. Perfect for lunch!
Ingredient Notes:
- Broccoli– once roasted, broccoli becomes tender but still retains a good snap.
- Butternut Squash– if you haven’t had butternut squash, think of it like pumpkin and a sweet potato had a love child. When roasted, it has the soft texture of pumpkin and the sweet delicate flavor of sweet potato.
- Goat Cheese– (or Chèvre), a soft cheese made of goat’s milk. It is creamy, rich, and slightly tangy.
- Shallot-a small purple variety of onion. It has a milder, sweeter flavor than regular white onions.
Find the full list of ingredients in the recipe card below.
Substitutions & Variations:
- Substitute Homemade Garlic Vinaigrette– with a store-bought version such as BRIANNA’S Garlic Vinaigrette Dressing.
- Substitute Butternut Squash- with cubed pumpkin or sweet potato.
- Substitute Shallot- with diced red onion.
- Substitute Goat Cheese- with crumbled feta cheese.
- To Make Vegan- remove bacon and goat cheese.
- Optional Additions- roasted cauliflower, pumpkin seeds, roasted garlic cloves.
How to Make Roasted Broccoli, Butternut Squash & White Bean Salad:
- Roast Vegetables– pre-heat oven to 400F. Add cubed butternut squash to a greased baking pan. Drizzle squash with a touch of extra virgin olive oil, and a sprinkle of salt and pepper. Toss to coat and roast squash for 10 minutes. Add broccoli florets to baking sheet with squash, drizzle with oil, salt and pepper. Toss to coat and continue roasting for 15-20 minutes until squash and broccoli are tender. Remove from oven and let cool for a few minutes.
- Make Dressing– while vegetables are roasting, whisk together all garlic vinaigrette ingredients. Set aside until ready to use.
- Mix Salad– once vegetables have roasted and cooled slightly, add all salad ingredients and half of garlic vinaigrette to a large mixing bowl. Mix well, adding more dressing if needed. Serve immediately or cover and refrigerate for an hour to serve chilled.
Tips & Recipe Notes:
- Homemade Garlic Vinaigrette can be substituted with a store-bought version such as BRIANNA’S Garlic Vinaigrette Dressing.
- Store leftover roasted broccoli salad in an airtight container in the refrigerator for 2-3 days. Leftovers make a great lunch!
More Salad Recipes You Will Love:
- Grilled Sweet Pepper Panzanella Salad with Whipped Feta
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- White Bean & Couscous Tabbouleh Salad
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and tips for RV Living!
Roasted Broccoli, Butternut Squash & White Bean Salad with Garlic Vinaigrette
Tender roasted broccoli, butternut squash, white beans, savory bacon, creamy goat cheese, and crunchy pecans all tossed in a sweet garlic vinaigrette.
Ingredients
- 6 cups broccoli florets
- 1 1/2 cup butternut squash cubed
- 1 cup canned white beans drained and rinsed
- 4-6 strips thick cut bacon cooked and chopped
- 1/4 cup pecans chopped
- 1/4 cup crumbled goat cheese
- 1 tbsp shallot minced
- Extra virgin olive oil
- Salt & pepper to taste
For Garlic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 1/2 tsp honey
- 1 tsp minced garlic
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp dried basil leavess
- 1/2 tsp dried oregano leaves
- Salt & pepper to taste
Instructions
- Roast Vegetables– pre-heat oven to 400F. Add cubed butternut squash to a prepared baking pan. Drizzle squash with a touch of extra virgin olive oil, and a sprinkle of salt and pepper. Toss to coat and roast squash for 10 minutes. Add broccoli florets to baking sheet with squash, drizzle with oil, salt and pepper. Toss to coat and continue roasting for 15-20 minutes until squash and broccoli are tender. Remove from oven and let cool for a few minutes.
- Make Dressing– while vegetables are roasting, whisk together all garlic vinaigrette ingredients. Adjust according to taste. Set aside until ready to use.
- Mix Salad– once vegetables have roasted and cooled slightly, add all salad ingredients and half of garlic vinaigrette to a large mixing bowl. Mix well, adding more dressing if needed. Serve immediately or cover and refrigerate for an hour to serve chilled.
Notes
- Broccoli- once roasted, broccoli becomes tender but still retains a good snap.
- Butternut Squash- if you haven’t had butternut squash, think of it like pumpkin and a sweet potato had a love child. When roasted, it has the soft texture of pumpkin and the sweet delicate flavor of sweet potato.
- Goat Cheese- (or Chèvre), a soft cheese made of goat’s milk. It is creamy, rich, and slightly tangy.
- Shallot-a small purple variety of onion. It has a milder, sweeter flavor than regular white onions.
- Substitute Homemade Garlic Vinaigrette- with a store-bought version such as BRIANNA’S Garlic Vinaigrette Dressing.
- Substitute Butternut Squash- with cubed pumpkin or sweet potato.
- Substitute Shallot- with diced red onion.
- Substitute Goat Cheese- with crumbled feta cheese.
- To Make Vegan- remove bacon and goat cheese.
- Optional Additions- roasted cauliflower, pumpkin seeds, roasted garlic cloves.
- Store leftover roasted broccoli salad in an airtight container in the refrigerator for 2-3 days. Leftovers make a great lunch!
