Irresistible Roasted Butternut Squash Salad Recipe

There’s something magical about a Roasted Butternut Squash Salad that makes it stand out on any table. Imagine the sweet, nutty aroma wafting through your kitchen as you roast those golden cubes of squash, transforming them into little bites of heaven. The crunch of fresh greens paired with the creamy feta and tangy vinaigrette creates a symphony of flavors that dance on your palate.

This salad isn’t just for the health nuts or those on a quest for the newest Instagram-worthy dish. It’s perfect for cozy fall gatherings, holiday feasts, or even a Tuesday night when you want to impress your taste buds without spending hours in the kitchen. Trust me; this dish will have everyone asking for seconds—and maybe even thirds!

Ingredients for Roasted Butternut Squash Salad

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: The star of this salad! Choose a firm squash with smooth skin and no blemishes for the best results.

• Mixed Greens: A blend of arugula, spinach, and kale gives this salad a fresh and peppery kick.

• Feta Cheese: Crumbled feta adds a creamy texture and salty flavor that complements the sweetness of the squash.

• Pecan Nuts: Toasted pecans provide a delightful crunch and rich flavor, enhancing the overall experience.

• Olive Oil: Extra virgin olive oil is ideal for roasting the squash and dressing the salad, contributing healthy fats.

• Balsamic Vinegar: A splash adds tanginess and depth; use high-quality vinegar for an extra flavor boost.

• Honey: Just a drizzle helps balance acidity in the dressing and enhances the sweetness of roasted squash.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roasted Butternut Squash Salad

Start by prepping your butternut squash. Cut off both ends of the squash, then slice it in half lengthwise and scoop out those pesky seeds—like digging for treasure but with fewer gold coins. Dice the flesh into bite-sized cubes to ensure even roasting.

Next, preheat your oven to a cozy 400°F (200°C). Spread those lovely butternut cubes onto a baking sheet lined with parchment paper (because who likes scrubbing pans?). Drizzle them generously with olive oil and sprinkle with salt and pepper to taste. Toss until every cube is well-coated like they just received a spa treatment.

Roast your squash for about 25-30 minutes or until they become tender and caramelized—this means they should look golden brown and smell like autumn itself. Halfway through roasting, give them a little shake to ensure even cooking.

While that’s happening, prepare your mixed greens in a large bowl. Feel free to get creative here; add whatever greens make you happy! Once your squash is done roasting and has cooled slightly (patience is key), toss it gently with the greens.

Now it’s time to dress your masterpiece! In a small bowl, whisk together balsamic vinegar, honey, and more olive oil until well combined. Pour this delightful concoction over your salad while channeling your inner salad whisperer—make sure everything gets coated nicely!

Finally, sprinkle crumbled feta cheese and toasted pecans over the top like confetti at a celebration. Serve immediately or let it sit for about ten minutes so all those flavors can mingle—consider it salad matchmaking!

Enjoy every bite of this Roasted Butternut Squash Salad that is sure to bring warmth to your table!

Perfecting the Cooking Process

To create the ultimate roasted butternut squash salad, start by roasting the squash first. While it’s baking, prepare your dressing and chop any additional ingredients. This way, everything comes together perfectly without any waiting around.

Add Your Touch

Feel free to customize this roasted butternut squash salad by adding nuts like pecans or walnuts for crunch. You can also swap feta cheese for goat cheese or toss in some dried cranberries for a sweet twist.

Storing & Reheating

Store leftover roasted butternut squash salad in an airtight container in the fridge for up to three days. Reheat gently in the microwave if you prefer a warm dish, but cold is also delightful!

Sometimes I whip up this roasted butternut squash salad for friends, and they always rave about how something so simple can taste so divine! It never fails to bring smiles to their faces.

FAQs :

What ingredients do I need for Roasted Butternut Squash Salad?

For a delicious Roasted Butternut Squash Salad, gather fresh butternut squash, mixed greens, walnuts, cranberries, feta cheese, and your favorite dressing. The key is to roast the butternut squash until tender and caramelized. This enhances its natural sweetness and adds depth to the salad. Feel free to customize with seasonal ingredients or your preferred nuts and cheese for added flavor.

How do I prepare butternut squash for roasting in the salad?

Preparing butternut squash for roasting involves peeling it, removing the seeds, and cutting it into cubes. Start by slicing off the ends of the squash, then use a vegetable peeler to remove the skin. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and dice the flesh into uniform pieces. Toss the cubes in olive oil, salt, and pepper before roasting them in a preheated oven for optimal results.

Can I make Roasted Butternut Squash Salad ahead of time?

Yes, you can prepare components of Roasted Butternut Squash Salad ahead of time. You can roast the butternut squash in advance and store it in an airtight container in the refrigerator for up to three days. When ready to serve, combine it with fresh greens and other toppings. However, it’s best to dress the salad just before serving to maintain freshness and prevent wilting.

What are some variations of Roasted Butternut Squash Salad?

There are numerous ways to customize Roasted Butternut Squash Salad. You could add proteins like grilled chicken or chickpeas for a heartier meal. Incorporate other seasonal vegetables such as kale or spinach for added nutrition. Additionally, try different cheeses like goat cheese or parmesan for varied flavors. Experimenting with different dressings can also enhance your salad’s taste profile.

Conclusion for Roasted Butternut Squash Salad :

In summary, Roasted Butternut Squash Salad is a versatile dish packed with flavor and nutrition. By using fresh ingredients like roasted squash, mixed greens, nuts, and cheese, you create a delightful combination that pleases any palate. Preparing this salad ahead of time allows you to enjoy its vibrant flavors even on busy days. Whether as a side dish or a main course, this salad is sure to be a hit at any gathering!

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Roasted Butternut Squash Salad

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Roasted Butternut Squash Salad is a delightful blend of sweet, roasted squash and fresh greens, adorned with creamy feta and crunchy pecans. This vibrant dish is perfect for cozy gatherings or quick weeknight meals, offering a balance of flavors and textures that will wow your guests. Enjoy it warm or chilled for a nutritious addition to any table.

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Ingredients

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• 2 cups butternut squash (cubed)
• 4 cups mixed greens (arugula, spinach, kale)
• 1/2 cup feta cheese (crumbled)
• 1/3 cup pecans (toasted)
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast for 25-30 minutes until tender and caramelized, shaking halfway through.
4. In a large bowl, combine mixed greens.
5. Whisk together remaining olive oil, balsamic vinegar, and honey in a small bowl. Pour over the greens and toss gently.
6. Add roasted squash to the greens, then top with crumbled feta and toasted pecans.
7. Serve immediately or let sit for 10 minutes for flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 7g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 10mg