Butternut Squash Salad

There’s a certain magic that happens when fall flavors come together. This salad is a celebration of those cozy tastes. Imagine sweet, tender roasted butternut squash mingling with crisp greens and a tangy dressing. It’s a truly delightful combination.

I often make this for weeknight dinners or potlucks. It’s simple enough for any occasion. Plus, the leftovers are fantastic for lunch the next day!

Why I Love This Recipe

This Butternut Squash Salad is a winner for several reasons:

• It’s impressively quick! Roasting the squash is mostly hands-off.
• Flavor explosion! Sweet squash meets tangy dressing.
• So versatile. Perfect for a light lunch or hearty side.
• Visually stunning. It looks as good as it tastes.

It truly shines on busy weeknights.

The true beauty of this Butternut Squash Salad lies in its simple, yet impactful ingredient assembly. Each component plays a starring role, creating a harmonious balance of sweet, savory, and tangy notes.

The Stars of the Show

• Butternut Squash: Our golden jewel! Roasting brings out its natural sweetness and creates a lovely tender texture that’s the heart of this autumn salad.
• Mixed Greens: A crisp, fresh bed for all the goodness. Choose your favorite – baby spinach or a spring mix both work beautifully.
• Feta or Goat Cheese: For that creamy, tangy counterpoint. It crumbles like a dream and adds a delightful richness.
• Dried Cranberries: Little bursts of chewy sweetness. They are like jewels scattered throughout, adding pops of tartness.
• Pecans or Walnuts: Our crunchy heroes! Toasted nuts offer a satisfying bite and earthy depth.

Substitutions and Tips

Don’t fret if you’re missing an ingredient! Swap pecans for walnuts or almonds. Feta can be traded for goat cheese, or even a sharp white cheddar. If cranberries aren’t your thing, try dried cherries or chopped dates. For a protein boost, grilled chicken or chickpeas are fantastic additions. Remember, exact measurements live in the printable recipe card below!

How to Make Butternut Squash Salad

Let’s get cooking! This roasted butternut squash salad comes together quite easily. Follow these simple steps. You’ll have a delicious meal in no time.

Prepare the Butternut Squash

First, let’s tackle the star ingredient. Preheat your oven to 400°F (200°C). This high heat crisps the squash nicely. Grab a large baking sheet. Toss your squash cubes with olive oil. Add salt and pepper too. Spread them in a single layer. Roast for about 20-25 minutes. You want them tender and a little caramelized. Flip them halfway through cooking. Let the squash cool slightly after roasting.

Make the Maple-Dijon Vinaigrette

While the squash roasts, whip up the dressing. In a small bowl, whisk together olive oil and apple cider vinegar. Add maple syrup for sweetness. Stir in Dijon mustard for that tangy kick. Season with salt and pepper. Give it a really good whisk. A jar works well too. Just shake everything up! Taste and adjust seasonings if needed.

Assemble the Butternut Squash Salad

Now for the fun part! Get a big salad bowl. Combine your mixed greens. Add the great feta cheese. Toss in the dried cranberries. Sprinkle in the toasted nuts. Add the slightly cooled roasted butternut squash. Drizzle the flavorful dressing over everything. Gently toss to combine all the yummy elements. Serve this beautiful autumn salad right away.

How to Store Butternut Squash Salad

Wondering about leftovers? This vibrant Butternut Squash Salad is best enjoyed fresh. However, you can store components separately. Keep the roasted butternut squash in an airtight container. It stays good in the fridge for up to 3 days. Store the salad greens, cheese, cranberries, and nuts together. Keep the dressing in its own container. This prevents soggy greens. Reassemble and dress just before serving for the best texture. This avoids any wilting.

Tips for Success

• Roast squash until tender and slightly caramelized for best flavor.
• Toast nuts briefly for enhanced crunch and nutty taste.
• Cool roasted squash slightly before adding to greens.
• Whisk dressing ingredients well for a smooth vinaigrette.
• Add dressing just before serving to prevent wilting.
• Taste and adjust seasoning in the dressing as needed.

Kitchen Tools You’ll Need

• Baking Sheet: A sturdy baking sheet is essential for roasting squash.
• Large Salad Bowl: For tossing and serving your beautiful creation.
• Small Bowl or Jar: Perfect for whisking or shaking the vinaigrette.
• Whisk: Or even a fork will do for the dressing.
• Knife and Cutting Board: For prepping the squash.

Serving Suggestions

• Pair this autumn salad with a crusty baguette.
• Serve alongside grilled chicken or pork loin.
• A crisp white wine or sparkling cider complements it well.
• Garnish with fresh parsley for color.

Frequently Asked Questions

Can I make the Butternut Squash Salad ahead of time?

Yes, you can prep components separately. Roast the squash and make the dressing ahead. Store them in airtight containers. Assemble and dress the salad just before serving for optimal freshness. This keeps your autumn salad from getting mushy.

What are some good substitutions for the nuts in this Butternut Squash Salad?

Pecans or walnuts add great crunch. Sunflower seeds or pumpkin seeds (pepitas) are wonderful alternatives. Almonds, chopped, also work nicely. They all bring a lovely texture to the roasted butternut squash salad.

How do I ensure the butternut squash is perfectly roasted for the salad?

Roasting at 400°F is key. Don’t overcrowd the baking sheet. This allows for caramelization. Toss the squash with a little oil. Flip them halfway through cooking. They should be tender with slightly browned edges. This ensures the best flavor for your butternut squash salad.

Can I add other vegetables to this Butternut Squash Salad?

Absolutely! This recipe is very forgiving. Consider adding roasted Brussels sprouts or red onion. Sliced apples or pears are also delicious additions. They complement the sweet and savory flavors of the butternut squash salad beautifully.

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