Broccoli and Butternut Squash Salad

Broccoli and Butternut Squash Salad


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If you aren’t a fan of butternut squash, you can substitute carrots instead. This dish makes a great side dish or topping for a lettuce salad! Serve it warm for best taste, but it can be served cold, if needed.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

5 cups


  • 1 1/2 lb. butternut squash
  • 3 C. broccoli florets, cut into pieces
  • 1/2 C. canned black beans, rinsed and drained
  • 1 1/2 Tbs. oil
  • 1/4 tsp. dried basil
  • 1/4 tsp. garlic powder
  • 1/8 tsp. thyme
  • 2 Tbs. fresh parsley, chopped
  • 2 Tbs. Walnuts, chopped
  • 2 Tbs. pumpkin seeds, toasted

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Trim the ends of the squash and peel. Cut the squash in half lengthwise and remove the pulp and seeds. Sliced the squash into strips and cut into 1-in. cubes. Lightly steam the squash and broccoli until tender-crisp, or about 15 minutes for the squash and 10 minutes for the broccoli. Place the broccoli and squash in a large bowl and add the black beans. In another small bowl, whisk the oil, basil, garlic powder, and thyme together. Pour over the vegetables and toss to coat. Mix in the parsley, walnuts, and pumpkin seeds.

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