Skip to Content

"Ballad of Dorothy Parker" Grilled Butternut Squash Salad

Sharing is caring!

Rustic salad made with grilled butternut squash, fresh black kale, and nectarines topped with a garam masala and maple vinaigrette.  

grilled butternut squash salad

The dressing is as good as the grilled butternut squash. It's got both heat and sweetness which pairs well with the smoky butternut squash slices. The nectarines add both texture and tartness.

MOOD MUSIC

SALAD INGREDIENTS

For the Salad

  • Butternut Squash
  • Black Kale
  • Wheat Berries
  • Dried Cherries
  • Fresno peppers
  • Nectarines
  • Red Onion

For the Vinaigrette

  • Maple Syrup
  • Olive Oil
  • Balsamic Vinegar
  • Garam Masala

Grilled Salad Instructions

Make the dressing

Mix all ingredients in a small mixing bowl and set the dressing aside.

Make the salad

Cut the squash in half lengthwise. Scoop out the seeds using a melon baller or spoon. Cut the squash in ¼ inch half moons.

Prepare your grill for direct grilling (around 400 degrees F). Toss the squash in olive oil then grill for 30 minutes, flipping halfway. Add sliced nectarines for the last 10 minutes of cooking. Remove squash and nectarines from the grill and set aside.

While squash is grilling cook the wheatberries. Bring the berries to a boil then simmer covered 5-10 minutes. Drain and set aside to cool.

Roughly chop the kale. Cut the peppers and onions into thin slices. In a large mixing bowl add kale, onions, peppers, squash, nectarines, dried cherries, and cooked wheatberries. Add the vinaigrette and toss well.

COOKING CONSIDERATIONS

Grill time for the squash will depend on their thickness. Cut them thinner for faster cook time.

I added the wheatberries for texture given they can be on the chewy side. Consider these optional. If you prefer an alternative black rice, pearl couscous, or even nuts/seeds like pine nuts, cashews, or pumpkin seeds could work.

The black kale will wilt in the salad dressing so no need to cook. Just cut them into smaller strips or rough cuts which will make it easier to absorb flavors.

Goat cheese is a nice finishing touch, but optional.

You can make the dressing ahead of time and allow it to sit a spell before using. The longer it sits the more the flavors come together.

Feel free to eat as is for a vegan salad or add grilled shrimp or chicken for a full main dish salad.

grilled butternut squash salad

MORE GRILLED VEGETABLES RECIPES

make this recipe

If you make this grilled butternut squash recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on InstagramFacebookTwitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

grilled butternut squash salad

Grilled Butternut Squash Salad

Rustic salad made with grilled butternut squash, fresh black kale, and nectarines topped with a garam masala and maple vinaigrette.
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Main Course, Salad
Cuisine: BBQ
Servings: 4 people
Calories: 434kcal
Author: Marwin Brown

Ingredients

For the salad

  • 1 medium butternut squash sliced into ½ inch thick half-moons
  • 1 bunch black kale cleaned and cut into rough pieces
  • ½ cup Wheat Berries
  • ¼ cup dried cherries
  • 4 Fresno peppers sliced lengthwise thinly
  • 2 Nectarines sliced
  • 1 red onion thinly sliced
  • Goat Cheese optional

For the vinaigrette

  • 2 tablespoon Maple syrup
  • ¼ cup Olive Oil
  • ¼ cup Balsamic Vinegar
  • ½ tablespoon garam masala

Instructions

Make the vinaigrette

  • Make the vinaigrette by mixing the maple syrup, balsamic vinegar, oil, and garam masala in a bowl

Make the salad

  • Half the squash and scoop out the seeds with a spoon or melon baller.
  • Slice the butternut squash halves into ¼ - ½ inch moves.
  • Toss squash in olive oil then grill at 400 degrees for 30 minutes, flipping after 15 minutes
  • Add sliced nectarines to the grill at the 15-minute mark.
  • Remove squash and nectarines then set aside
  • Add the squash, kale, nectarines, onions, cherries, peppers, and wheat berries to a large bowl. Add the vinaigrette and serve with goat cheese

Notes

Grill time for the squash will depend on their thickness. Cut them thinner for faster cook time.
I added the wheatberries for texture given they can be on the chewy side. Consider these optional. If you prefer an alternative, black rice, pearl couscous, or even nuts/seeds like pine nuts, cashews, or pumpkin seeds could work.
The black kale will wilt in the salad dressing so no need to cook. Just cut them into smaller strips or rough cuts which will make it easier to absorb flavors.
Goat cheese is a nice finishing touch, but optional.
You can make the dressing ahead of time and allow it to sit a spell before using. The longer it sits the more the flavors come together.
Feel free to eat as is for a vegan salad or add grilled shrimp or chicken for a full main dish salad.

Nutrition

Calories: 434kcal | Carbohydrates: 72g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 41mg | Potassium: 1249mg | Fiber: 10g | Sugar: 24g | Vitamin A: 27330IU | Vitamin C: 143mg | Calcium: 235mg | Iron: 4mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!

Sharing is caring!

Recipe Rating




Natalie

Monday 5th of October 2020

What a lovely salad. Full of wonderful flavors and perfect for Fall. I love the greens and squash inside. I must make this soon. Sounds really delicious.

Nicole

Monday 5th of October 2020

This salad as a lot of awesome Fall inspired ingredient and it looks really too.

Jo

Monday 5th of October 2020

Looove butternut squash but I never thought of grilling it. What a brilliant idea. I can't wait to give it a try. Salad looks so delicious!

Riz @ Chocolates & Chai

Sunday 4th of October 2020

I'm so happy squash season has come back around! (Okay...I wouldn't have complained about a little more summer either!) This looks like a wonderful salad, and we'll be sure to try it for lunch this week :) Thank you

Tara

Sunday 4th of October 2020

This salad is so hearty and delicious. It's a meal all on its own. I especially love the Graham Masala in the dressing. Such a tasty surprise!