This Recipe Takes Your Salad Game to a Whole New Level!
Butternut squash is one of fall’s quintessential foods, wouldn’t you say? It’s beautiful to behold, can be used in sweet or savory ways, and is crammed with health benefits. For instance, here’s what this beautiful vegetable provides:
- Fiber: It’s HIGH fiber content helps with digestion, weight management, cancer protection, and bowel movements.
- Vitamin A: It’s loaded with beta-carotene, which the body converts to vitamin A, which protects the immune system, eye health, and helps keep bones strong.
- Potassium: It’s also high in potassium, which helps manage blood pressure and protects against stroke.
- Blood sugar balance: It has a low glycemic index, so it helps balance blood sugar. It’s the squash’s fiber that keeps blood sugar from rising after you’ve eaten.
- Hydration: Butternut squash is about 87% water!
- Antioxidants: It’s crammed with disease-fighting antioxidants.
- Crucial carotenoids: It contains lutein and zeaxanthin, which protect the eyes from ultraviolet rays.
- Skin and hair health: Due to its high content of vitamins A and C (crucial for collagen and sebum production), skin increases in elasticity and both skin and hair stay moisturized.
It can even be worked into salads. Once recipe I found the other day took my salad repertoire to a whole new level. Butternut Squash Salad “is the ultimate fall salad! Made with roasted butternut squash, sweet pears, dried tart cranberries, sharp feta, and a homemade apple cider vinaigrette, the flavors marry together to create a memorable salad filled with robust flavors.” says Kristen of www.amindfullmom.com.
Besides allowing the squash to turn tender, roasting it creates a nutty, flavor that’s irresistibly good. Kristen says to just be sure you allow the roasted squash to cool slightly, so it doesn’t wilt the delicate salad greens.
She also advises taking extra time to toast the nuts in a dry skillet. This step works magic—it brings out their flavor (that’s hidden, otherwise).
Lastly, like most salad recipes, it’s best served immediately after assembling. But this is one where several of its components can be prepped ahead, saving you some time on the day of your feast.
If you’re looking for a special salad to serve at your holiday meals this year, look no further. This one is gorgeous in presentation, unique, and truly scrumptious!
Roasted Butternut Squash Salad
Serving size: 6
Calories per serving: 242
Ingredients:
Calories per serving: 242
ROASTED SQUASH
2 cups peeled, raw butternut squash cubed into Ω-inch cubes
2 teaspoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
APPLE CIDER VINAGRETTE
1/4 cup apple cider vinegar
2 tablespoons raw honey OR pure maple syrup
1/2 teaspoon minced garlic OR 1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil
SALAD
2 tablespoons chopped walnuts optional
5 ounces mixed baby greens
1/4 cup dried cranberries
1/3 cup feta cheese crumbled
1 large Bartlett pear cubed into Ω-inch cubes
Directions:
Roast the Butternut Squash. Preheat the oven to 400 ?. On a large rimmed baking sheet, toss 2 cups cubed squash in 2 teaspoons of oil and season with 1 teaspoon kosher salt and º teaspoon pepper. Spread the seasoned squash out on so that it is in a single layer. Roast for 25 minutes, remove from the oven, flip, and return to the oven, and continue to roast for 15-20 minutes, or until browned and fork-tender. Allow the squash to cool slightly before adding it to the salad.
Prepare the Dressing. In a small mixing bowl, mix together º cup apple cider vinegar, 2 tablespoons honey, Ω teaspoon minced garlic, 1 teaspoon kosher salt, and º teaspoon pepper together. Once combined, slowly whisk in Ω cup olive oil.
Toast the Nuts. If your nuts are not already toasted, place them into a dry skillet over medium heat. Heat for 2-3 minutes, tossing occasionally. Turn off the heat as soon as you begin to smell the nuts.
Assemble Salad. Mix the greens with º cup of the salad dressing. Top the greens with the Roasted Butternut Squash, pears, cranberries, and walnuts if using. Toss lightly. Serve with additional dressing on the side.
NOTES
SERVING and MAKE-AHEAD: This salad is best served immediately after assembling. But you can prepare the components a couple of days in advance. To prepare in advance, roast the squash, wash the greens, prepare the dressing up to 3 days in advance, and store in separate containers in the refrigerator. Right before serving, dice the pears, toss the greens with a small amount of the dressing, and then sprinkle the salad with the dried cranberries, roasted squash, feta, and nuts. Serve the remaining dressing on the side for people to use as desired.
GREENS: Tender, baby greens are best for this salad as they are mild and will not overtake the flavors of the squash and pears.
PEARS: Select ripe, yet firm pears. Bartlett, Bosc, or Red varieties are all good options.
FETA CHEESE: I love the salty contrast that the feta adds to this salad, but diced sharp cheddar also is a delicious option. And of course, omit the cheese altogether for a dairy-free salad.
NUTS: Toasted walnuts or almonds (or other favorite nut) add a nice crunch and earthiness to the salad.
Prepare the Dressing. In a small mixing bowl, mix together º cup apple cider vinegar, 2 tablespoons honey, Ω teaspoon minced garlic, 1 teaspoon kosher salt, and º teaspoon pepper together. Once combined, slowly whisk in Ω cup olive oil.
Toast the Nuts. If your nuts are not already toasted, place them into a dry skillet over medium heat. Heat for 2-3 minutes, tossing occasionally. Turn off the heat as soon as you begin to smell the nuts.
Assemble Salad. Mix the greens with º cup of the salad dressing. Top the greens with the Roasted Butternut Squash, pears, cranberries, and walnuts if using. Toss lightly. Serve with additional dressing on the side.
NOTES
SERVING and MAKE-AHEAD: This salad is best served immediately after assembling. But you can prepare the components a couple of days in advance. To prepare in advance, roast the squash, wash the greens, prepare the dressing up to 3 days in advance, and store in separate containers in the refrigerator. Right before serving, dice the pears, toss the greens with a small amount of the dressing, and then sprinkle the salad with the dried cranberries, roasted squash, feta, and nuts. Serve the remaining dressing on the side for people to use as desired.
GREENS: Tender, baby greens are best for this salad as they are mild and will not overtake the flavors of the squash and pears.
PEARS: Select ripe, yet firm pears. Bartlett, Bosc, or Red varieties are all good options.
FETA CHEESE: I love the salty contrast that the feta adds to this salad, but diced sharp cheddar also is a delicious option. And of course, omit the cheese altogether for a dairy-free salad.
NUTS: Toasted walnuts or almonds (or other favorite nut) add a nice crunch and earthiness to the salad.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
