Looking for a vibrant, healthy, and utterly delicious salad? This roasted butternut squash salad is your answer! This recipe perfectly balances the sweetness of roasted butternut squash with savory elements and crunchy textures, creating a dish that’s both satisfying and good for you. It’s a simple way to elevate your lunch or dinner, offering a delightful explosion of flavors in every bite.
What is Roasted Butternut Squash Salad?
Roasted butternut squash salad is a versatile and nutritious dish that combines the sweetness and soft texture of roasted butternut squash with a variety of complementary ingredients. Often featuring leafy greens as a base, it incorporates elements like crunchy nuts or seeds, tart dried cranberries, salty cheese (like feta or goat cheese), and a flavorful vinaigrette.
This combination creates a balanced dish that’s perfect as a light lunch, a vibrant side dish, or even a hearty vegetarian main course. The roasting process caramelizes the squash, intensifying its natural sweetness and creating a satisfying depth of flavor. This salad is a celebration of seasonal produce, offering a warm and inviting alternative to traditional green salads. Ready to experience this delightful combination of sweet, savory, and crunchy goodness? Let’s get cooking!
Key Ingredients for Roasted Butternut Squash Salad:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed: Choose a firm squash with smooth, even skin. Uniformly sized cubes will ensure even roasting.
- 2 tablespoons olive oil: Use extra virgin olive oil for the best flavor.
- 1/2 teaspoon salt: Enhances the flavors of the squash and other ingredients.
- 1/4 teaspoon black pepper: Adds a subtle kick.
- 5 ounces mixed greens (or spinach or arugula): Provides a fresh, leafy base for the salad.
- 1/2 cup dried cranberries: Add a sweet and chewy element. Look for unsweetened cranberries to control the sugar content.
- 1/2 cup crumbled goat cheese or feta cheese: Offers a tangy and creamy counterpoint to the sweetness of the squash.
- 1/4 cup toasted pecans or walnuts: Adds a satisfying crunch and nutty flavor. Toasting them deepens the flavor.
- 2 tablespoons maple syrup: Adds sweetness and ties the salad together. Real maple syrups are recommended for the best flavor.
- 2 tablespoons apple cider vinegar: Provides acidity to balance the sweetness and creaminess. Other vinegars like balsamic or red wine vinegar may be used as a substitute.
- 1/4 cup olive oil (for vinaigrette): A quality olive oil will enhance your vinaigrette.
- 1 tablespoon Dijon mustard: Emulsifies vinaigrette and adds tanginess.
- 1 clove garlic, minced: Infuses vinaigrette with savory flavor.
- Salt and pepper to taste (for vinaigrette): Adjust to your preference for a balanced flavor.
How to Make Roasted Butternut Squash Salad:
This roasted butternut squash salad is surprisingly easy to make! Roasting the squash deepens its naturally sweet flavor, creating a delicious base for the rest of ingredients. The salad also gets mixed with the homemade maple vinaigrette that brightens up the entire dish. With a total preparation and cooking time of only about 45 minutes, you’ll have a vibrant and healthy meal in no time.
Step-by-Step Instructions:
- Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Place the cubed squash in a large bowl.
- Season and Roast the Squash: Drizzle the olive oil over the squash, then sprinkle with salt and pepper. Toss to coat evenly. Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through for even browning.
- Make the Maple Vinaigrette: While the squash is roasting, prepare the vinaigrette. In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Adjust the sweetness or acidity to your liking.
- Toast the Nuts: While the squash is roasting, toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant and lightly browned. Be careful not to burn them. Alternatively, spread them on a baking sheet and toast them alongside the squash for the last 5-7 minutes of roasting. Let cool slightly and coarsely chop.
- Assemble the Salad: In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, and crumbled goat cheese or feta cheese.
- Dress and Serve: Drizzle the maple vinaigrette over the salad. Toss gently to combine so that the ingredients are well coated with the dressing. Sprinkle the toasted pecans or walnuts over the top. Serve immediately, or chill for later. Serving immediately is ideal for maintaining the best texture of the squash. If you plan to serve later, add the dressing just before serving to prevent the greens from wilting.
Why You’ll Love This Roasted Butternut Squash Salad:
This salad is a delightful combination of flavors and textures, making it a true standout. The sweetness of the roasted butternut squash, combined with the tangy goat cheese, tart cranberries, and crunchy pecans, creates a symphony of tastes that will tantalize your taste buds. Making this salad at home is much more affordable than ordering it at a restaurant and allows you to customize the ingredients to your liking. Feel free to add other toppings like roasted Brussels sprouts or pomegranate seeds for even more depth.
If you like this recipe you may also like to try a similar recipe like a harvest salad with apples and walnuts but with a different twist. Don’t wait any longer, gather your ingredients, and experience the joy of creating this delicious salad in your own kitchen today.
What to Serve Roasted Butternut Squash Salad With:
This versatile salad can be served as a light lunch or a side dish to complement a variety of meals. Pair it with grilled chicken or fish for a complete and balanced dinner. It also goes well with lentil soup or a hearty grain bowl. For a vegetarian main course, serve it with a side of crusty bread and a glass of crisp white wine. Consider serving it as part of a fall-themed potluck or Thanksgiving dinner.
Top Tips for Perfecting Roasted Butternut Squash Salad:
- Roast the Squash Properly: Ensure the squash is roasted until tender and slightly caramelized for the best flavor. Don’t overcrowd the baking sheet, as this can steam the squash instead of roasting it.
- Customize the Cheese: If you don’t like goat cheese or feta, try crumbled blue cheese or shaved Parmesan for a different flavor profile.
- Add Extra Vegetables: Consider adding other roasted vegetables like Brussels sprouts, sweet potatoes, or carrots for added nutrients and flavor.
- Adjust the Sweetness: If you prefer a less sweet salad, reduce the amount of maple syrup in the vinaigrette. You can also use a different sweetener, such as honey or agave nectar.
- Make it Vegan: Omit the cheese and substitute the maple syrup with agave nectar or another plant-based sweetener to make this salad vegan.
- Don’t Overdress: Add the dressing a little at a time to prevent the salad from becoming soggy.
5 Facts about Roasted Butternut Squash Salad:
- Butternut squash is rich in vitamins A and C, providing essential nutrients for immune support and eye health.
- This salad is naturally gluten-free and can easily be made vegan, making it a great option for those with dietary restrictions.
- Roasting the butternut squash enhances its natural sweetness, creating a more flavorful and satisfying dish.
- The combination of ingredients in this salad provides a variety of textures, from the soft squash to the crunchy nuts and creamy cheese.
- This salad is a great way to utilize seasonal produce, making it an eco-friendly and sustainable choice.
Storing and Reheating Tips:
- Storing: Store leftover roasted butternut squash salad in an airtight container in the refrigerator for up to 3 days. It’s best to store the dressed salad separately from the undressed ingredients to prevent the greens from becoming soggy.
- Reheating: Reheating the salad is not recommended, as the greens will wilt. However, you can reheat the roasted butternut squash separately in the microwave or oven until warmed through. Add the squash back to the salad just before serving.
- Freezing: Freezing the entire salad is not recommended, as the greens and cheese will not hold up well. However, you can freeze the roasted butternut squash for up to 2 months. Let it cool completely before transferring it to a freezer-safe container or bag. When ready to use, thaw the squash in the refrigerator overnight and then proceed with assembling the salad.
Final Thoughts:
This roasted butternut squash salad is a versatile and delicious dish that’s perfect for any occasion. Whether you’re looking for a light lunch, a healthy side dish, or a vegetarian main course, this recipe has you covered. The combination of sweet, savory, and crunchy elements makes it a crowd-pleaser, and the easy preparation ensures that it will become a staple in your kitchen. Embrace the flavors of fall and enjoy this delightful salad!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Roasted Butternut Squash Salad FAQs:
- Can I use pre-cut butternut squash?
Yes, you can use pre-cut butternut squash to save time. Just make sure to check the expiration date and wash it thoroughly before roasting. - Can I substitute other nuts for pecans or walnuts?
Absolutely! Almonds, pistachios, or even pumpkin seeds would be great substitutes. Just make sure to toast them for the best flavor. - Can I add protein to this salad?
Yes, grilled chicken, chickpeas, or quinoa would be excellent additions to boost the protein content. - How long does the maple vinaigrette last?
The maple vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days. - Can I make this salad ahead of time?
Yes, you can roast the butternut squash and prepare the vinaigrette ahead of time. Store them separately and assemble the salad just before serving to prevent the greens from becoming soggy.