Roasted Butternut Squash Salad

There’s something magical about a Roasted Butternut Squash Salad that truly warms the soul. Imagine vibrant, sweet squash kissed by warm spices, tossed with fresh greens and a handful of crunchy nuts. This delightful salad is not just a feast for the eyes; it’s packed with flavor and nutrients, making it a perfect addition to your fall menu or any special gathering. Trust me; you’re going to want to add this one to your recipe collection.

Roasted butternut squash is not only a fantastic source of vitamins A and C, but it also adds a beautiful golden hue and natural sweetness to this salad. I first stumbled upon this recipe during a chilly autumn afternoon, craving something hearty yet refreshing. It quickly became a staple in my kitchen, perfect for lunch, dinner, or even as a side dish for a festive gathering. It pairs wonderfully with other salads too, like the classic Caprese Salad or my Mediterranean-inspired Greek Salad.

Ingredients

• 1 medium butternut squash – peeled, seeded, and cut into 1-inch cubes (serves 6–8; for a smaller batch, halve the ingredients)
• 2 tablespoons olive oil – extra virgin for flavor
• 1 teaspoon ground cinnamon – adds warmth, can substitute with nutmeg
• 1/2 teaspoon salt – to taste
• 1/4 teaspoon black pepper – freshly ground for best flavor
• 6 cups mixed greens – spinach, arugula, and kale work beautifully
• 1/2 cup feta cheese – crumbled for tang, or use goat cheese for a richer taste
• 1/4 cup walnuts – roughly chopped, can be swapped for pecans or almonds
• 1/4 cup dried cranberries – or cherries for a different flavor profile
• Balsamic vinaigrette – for the dressing, homemade or store-bought

Instructions

Step 1:

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in a mixing bowl with olive oil, cinnamon, salt, and pepper until well coated.

Step 2:

Spread the seasoned squash on a baking sheet in a single layer. Roast for about 25-30 minutes, or until tender and golden brown, flipping halfway through.

Step 3:

While the squash is roasting, prepare the mixed greens on a large serving platter or bowl.

Step 4:

Once the squash is done, let it cool slightly before adding it to the greens. Then, sprinkle the crumbled feta, nuts, and cranberries over the top.

Step 5:

Drizzle your balsamic vinaigrette over the salad just before serving and toss gently to combine. Enjoy your Roasted Butternut Squash Salad warm or at room temperature.

Nutritional Information

This Roasted Butternut Squash Salad is rich in fiber, vitamins, and healthy fats. Each serving provides approximately:
– Calories: 250
– Protein: 8g
– Carbohydrates: 30g
– Dietary Fiber: 5g
– Sugars: 6g
– Fats: 12g (with 2g saturated fat)

Healthier Alternatives

Looking for lighter options? You can reduce the amount of feta cheese or replace it with a yogurt dressing for a creamy touch without the extra calories. Swapping walnuts for sunflower seeds can also lower the fat content while still providing that delightful crunch.

Serving Suggestions

This salad shines as a stunning centerpiece during holiday dinners but can also be paired with grilled chicken or fish for a complete meal. If you’re looking for vegetarian options, serve it alongside hearty soup or bread to make it even more satisfying.

Common Mistakes

One of the most common pitfalls when making Roasted Butternut Squash Salad is overcrowding the baking sheet. Ensure that the squash pieces have enough space for even roasting. Also, don’t skip letting the squash cool slightly before combining it with the greens; this helps prevent wilting.

Chef’s Notes

• For added flavor, toss in some fresh herbs like parsley or thyme right before serving.
• If you’re short on time, pre-cut butternut squash can often be found at the grocery store, just make sure it’s fresh.
• This salad can be made ahead; just add the dressing right before serving to keep it fresh and crisp.

FAQs

• Q1: Can I make this salad ahead of time?
  A1: Absolutely; Roast the squash and store it separately from the greens. When ready to serve, combine everything and add the dressing.
• Q2: What can I substitute if I’m allergic to nuts?
  A2: You can omit the nuts or replace them with seeds like pumpkin or sunflower seeds for a similar crunch.
• Q3: Is there a vegan option for this salad?
  A3: Yes; Simply skip the cheese or use a plant-based feta alternative and use a vegan dressing.

In conclusion, the Roasted Butternut Squash Salad is a delightful addition to any meal, bringing warmth and color to your table. With its rich flavors and healthy ingredients, I hope this becomes a go-to recipe in your kitchen, just like it is in mine. Happy cooking!

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