Roasted Butternut Squash Salad
Roasted Butternut Squash Salad is a hearty, vibrant dish that’s as satisfying as it is nutritious. Tender cubes of caramelized butternut squash are paired with crisp greens, creamy goat cheese, crunchy pecans, and a tangy vinaigrette for a perfect balance of flavors and textures. This salad is ideal for autumn gatherings, holiday dinners, or as a light yet filling lunch. Whether you’re hosting a dinner party or just craving something wholesome and delicious, this salad is sure to impress. Even if you’re new to preparing squash, this recipe will guide you through every step to achieve flawless results.
Equipment
- Large baking sheet
- Parchment paper or aluminum foil
- Chef’s knife
- Cutting board
- Large mixing bowl
- Small whisk or fork
- Salad bowl or platter
- Measuring cups and spoons
Ingredients
- Butternut squash: The star of the dish roasted until tender and caramelized.
- Olive oil: For roasting the squash and making the dressing.
- Mixed greens: A blend of arugula spinach, or your favorite salad greens.
- Goat cheese: Adds creaminess and tang.
- Pecans: For crunch and a nutty flavor can substitute with walnuts or almonds.
- Dried cranberries: A touch of sweetness to complement the savory elements.
- Balsamic vinaigrette: Made with balsamic vinegar olive oil, honey, Dijon mustard, and a pinch of salt and pepper.
Instructions
- Prepare the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash into 1-inch pieces.
- Toss the squash cubes with 2 tablespoons of olive oil, salt, and pepper in a large mixing bowl.
- Spread the squash evenly on a baking sheet lined with parchment paper or foil.
- Roast for 25-30 minutes, flipping halfway through, until the squash is golden and tender.
- Make the Balsamic Vinaigrette: