Recipes and Cooking Roasted Sweet Potato and Butternut Squash Salad 4.4 (36) 3 Reviews This unexpected combination of roasted winter veggies, nuts, dried fruit, and spice is the perfect addition to festive get-togethers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2011 Print Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 40 mins Roast Time: 30 mins Chill Time: 4 hrs Stand Time: 30 mins Total Time: 5 hrs 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 pound sweet potatoes, peeled and cut into 1/2-inch cubes (6 cups) 2 pound butternut squash, peeled and cut into 1/2-inch cubes (6 cups) 2 tablespoon olive oil 2 bunches green onions, sliced (about 1 cup) 1 cup snipped fresh parsley 1 cup pecan halves, toasted ¼ cup golden raisins ¼ cup dried cranberries ¼ cup olive oil 3 tablespoon orange juice 2 tablespoon pure maple syrup 2 tablespoon balsamic vinegar 1 teaspoon ground ginger ½ teaspoon salt ¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg Directions Preheat oven to 400°F. Spread sweet potatoes and butternut squash in a single layer in two 15x10x1-inch baking pans. Drizzle with the 2 tablespoons olive oil; toss to coat. Roast, uncovered, about 30 minutes or just until vegetables are tender. Let cool. In a large serving bowl combine sweet potatoes, butternut squash, green onions, parsley, pecans, golden raisins, and dried cranberries. Cover and chill for at least 4 hours or up to 24 hours. For dressing, in a screw-top jar combine the 1/4 cup olive oil, orange juice, maple syrup, balsamic vinegar, ginger, salt, cinnamon, and nutmeg. Cover and shake well to combine. Pour dressing over salad and toss to coat. Cover and chill for at least 2 hours before serving. Let stand at room temperature for 30 minutes before serving. Print Nutrition Facts (per serving) 359 Calories 20g Fat 45g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 359 % Daily Value * Total Fat 20g 26% Saturated Fat 2g 10% Sodium 203mg 9% Total Carbohydrate 45g 16% Total Sugars 16g Protein 4g Vitamin C 40.7mg 204% Calcium 121.2mg 9% Iron 2.5mg 14% Potassium 877mg 19% Folate, total 64.5mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.