Roasted Butternut Squash Salad: A Delicious and Nutritious Fall Recipe

Roasted Butternut Squash Salad is a delightful dish that perfectly captures the essence of autumn. As the leaves change and the air turns crisp, this vibrant salad brings warmth and comfort to any table. The sweet, nutty flavor of roasted butternut squash pairs beautifully with fresh greens, creating a harmonious blend of taste and texture that is simply irresistible.

Historically, butternut squash has been a staple in many cultures, celebrated for its versatility and nutritional benefits. People love this dish not only for its delicious flavor but also for its convenience; it can be prepared ahead of time and served warm or cold, making it an ideal choice for gatherings or meal prep. With its colorful presentation and wholesome ingredients, Roasted Butternut Squash Salad is sure to become a favorite in your culinary repertoire. Join me as we explore this delightful recipe that brings together the best of seasonal produce!

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Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups mixed salad greens (such as arugula, spinach, and kale)
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled
• 1/2 cup walnuts, roughly chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Preparing the Butternut Squash

First things first, let’s get that butternut squash ready. It’s the star of our salad, and roasting it will bring out its natural sweetness.

1. Preheat your oven to 400°F (200°C). This high temperature will help caramelize the squash, giving it a delicious flavor.
2. While the oven is heating, peel the butternut squash using a vegetable peeler. Be careful, as the skin can be tough. Once peeled, cut the squash in half lengthwise and scoop out the seeds with a spoon.
3. Next, chop the squash into 1-inch cubes. Try to keep the pieces uniform in size so they cook evenly.
4. In a large mixing bowl, combine the cubed butternut squash with olive oil, salt, black pepper, cinnamon, and nutmeg. Toss everything together until the squash is well coated.
5. Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup a breeze.

Roasting the Squash

Now that our squash is prepped and ready to go, it’s time to roast it to perfection.

1. Place the baking sheet in the preheated oven and roast the squash for about 25-30 minutes. Halfway through, give it a good stir to ensure even cooking.
2. Keep an eye on the squash; it’s done when it’s tender and has a nice golden-brown color. You can test it by poking a piece with a fork; it should slide in easily.
3. Once roasted, remove the baking sheet from the oven and let the squash cool for a few minutes. This will help it maintain its shape when we toss it into the salad.

Preparing the Salad Base

While the squash is roasting, let’s prepare the rest of our salad ingredients. This is where we’ll build the base for our delicious roasted butternut squash salad.

1. In a large salad bowl, add the mixed salad greens. I love using a variety of greens for texture and flavor, but feel free to use your favorites.
2. Next, add the dried cranberries. They add a lovely sweetness that complements the roasted squash beautifully.
3. Now, sprinkle in the crumbled feta cheese. The creaminess of the feta will balance the sweetness of the squash and cranberries.
4. Then, toss in the chopped walnuts for a nice crunch. If you prefer, you can toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
5. Finally, add the thinly sliced red onion. This will give the salad a bit of a bite, which is a great contrast to the other flavors.

Making the Dressing

No salad is complete without a delicious dressing! Let’s whip up a simple balsamic vinaigrette that will tie all the flavors together.

1. In a small bowl, combine the balsamic vinegar, honey, and Dijon mustard. The honey will add a touch of sweetness, while the mustard gives it a nice tang.
2. Whisk the ingredients together until they are well combined. You can also use a jar with a lid and shake it up if you prefer.
3. Slowly drizzle in the olive oil while whisking continuously

   Conclusion:

   In summary, this Roasted Butternut Squash Salad is an absolute must-try for anyone looking to elevate their meal game. The combination of sweet, caramelized squash with the crunch of fresh greens and the tang of a zesty dressing creates a delightful harmony of flavors and textures that will leave your taste buds dancing. Not only is it a feast for the eyes, but it’s also packed with nutrients, making it a wholesome addition to any table. For serving suggestions, consider pairing this salad with grilled chicken or chickpeas for added protein, or toss in some nuts for an extra crunch. You can also experiment with different dressings—try a balsamic vinaigrette for a sweeter twist or a tahini dressing for a creamy alternative. The beauty of this recipe lies in its versatility, so feel free to make it your own! I encourage you to give this Roasted Butternut Squash Salad a try and share your experience with friends and family. Whether you’re enjoying it as a light lunch, a side dish at dinner, or a centerpiece for a festive gathering, I promise it will impress. Don’t forget to snap a photo and tag me when you do; I’d love to see how your version turns out! Happy cooking! Print
   

   Roasted Butternut Squash Salad: A Delicious and Nutritious Fall Recipe

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   • Author: Clara
   • Total Time: 45 minutes
   • Yield: 4–6 servings 1x

   Print Recipe

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   Description

   This Roasted Butternut Squash Salad combines sweet roasted squash, tangy feta, crunchy walnuts, and dried cranberries, all tossed with a zesty balsamic vinaigrette. It’s a nutritious and satisfying option for a light lunch or as a side dish, perfect for any occasion.

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   Ingredients

   Scale 1x2x3x

   • 1 medium butternut squash, peeled and cubed
   • 2 tablespoons olive oil
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground nutmeg
   • 4 cups mixed salad greens (such as arugula, spinach, and kale)
   • 1/2 cup dried cranberries
   • 1/2 cup feta cheese, crumbled
   • 1/2 cup walnuts, roughly chopped
   • 1/4 cup red onion, thinly sliced
   • 1/4 cup balsamic vinegar
   • 1 tablespoon honey
   • 1 teaspoon Dijon mustard

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   Instructions

   1. Preheat your oven to 400°F (200°C).
   2. Peel the butternut squash using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds.
   3. Chop the squash into 1-inch cubes for even cooking.
   4. In a large mixing bowl, combine the cubed squash with olive oil, salt, black pepper, cinnamon, and nutmeg. Toss until well coated.
   5. Spread the seasoned squash in a single layer on a parchment-lined baking sheet.
   6. Roast the squash in the preheated oven for 25-30 minutes, stirring halfway through.
   7. The squash is done when tender and golden-brown. Test with a fork for doneness.
   8. Remove from the oven and let cool for a few minutes.
   9. In a large salad bowl, add the mixed salad greens.
   10. Add the dried cranberries for sweetness.
   11. Sprinkle in the crumbled feta cheese for creaminess.
   12. Toss in the chopped walnuts for crunch (toasting optional).
   13. Add the thinly sliced red onion for a bit of bite.
   14. In a small bowl, combine balsamic vinegar, honey, and Dijon mustard.
   15. Whisk until well combined. Alternatively, shake in a jar with a lid.
   16. Slowly drizzle in olive oil while whisking continuously until emulsified.

   Notes

   • Feel free to customize the salad with your favorite greens or nuts.
   • For added flavor, consider toasting the walnuts before adding them to the salad.
   • This salad can be served warm or at room temperature.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes