Very few dishes capture the essence of fall quite like a roasted butternut salad. This recipe combines the sweet, nutty flavors of roasted butternut squash with fresh greens, creating a dish that’s as nutritious as it is delicious. Perfect for a cozy dinner or a festive gathering, this salad is sure to impress.
Why This Recipe Works
- The roasting process caramelizes the butternut squash, enhancing its natural sweetness and adding a depth of flavor that raw squash just can’t match.
- Combining the warm squash with cool, crisp greens creates a delightful contrast in temperatures and textures.
- The addition of a tangy vinaigrette balances the sweetness of the squash, tying all the elements together beautifully.
- This salad is incredibly versatile, allowing for numerous variations to suit any taste or dietary preference.
- It’s a great way to incorporate more vegetables into your diet in a delicious and satisfying way.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 2 tablespoons balsamic vinaigrette
Equipment Needed
- Baking sheet
- Parchment paper
- Large mixing bowl
- Salad spinner
- Chef’s knife
- Cutting board
Instructions
Preheat and Prepare
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup. This step ensures your butternut squash roasts evenly without sticking to the pan.
Roast the Butternut Squash
Toss the cubed butternut squash with olive oil, salt, and pepper on the prepared baking sheet. Spread the squash in a single layer to ensure each piece roasts perfectly. Roast for 25-30 minutes, or until the squash is tender and caramelized around the edges.
Prepare the Salad Base
While the squash roasts, wash and dry the mixed greens using a salad spinner. This removes excess water, ensuring your salad dressing coats the greens evenly. Place the greens in a large mixing bowl.
Assemble the Salad
Once the squash is roasted, let it cool slightly before adding it to the greens. Top with dried cranberries, crumbled feta cheese, and chopped pecans. Drizzle with balsamic vinaigrette and toss gently to combine.
Serve and Enjoy
Divide the salad among plates and serve immediately. The warmth of the squash slightly wilts the greens, creating a perfect harmony of flavors and textures.
Tips and Tricks
For an extra flavor boost, try roasting the butternut squash with a sprinkle of cinnamon or nutmeg. These spices complement the squash’s natural sweetness beautifully. If you’re preparing this salad ahead of time, keep the roasted squash separate until just before serving to maintain the greens’ crispness. For a nuttier flavor, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the salad.
Recipe Variations
- Swap the feta cheese for goat cheese or blue cheese for a different flavor profile.
- Add sliced apples or pears for extra crunch and sweetness.
- Include quinoa or farro to make the salad more filling.
- Use walnuts or almonds instead of pecans for a different nutty flavor.
- Try a maple vinaigrette instead of balsamic for a sweeter dressing option.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the components ahead of time, but it’s best to assemble the salad just before serving to keep the greens fresh and crisp. Store the roasted squash, greens, and toppings separately in the refrigerator.
Is there a substitute for butternut squash?
Acorn squash or sweet potatoes make great substitutes for butternut squash in this recipe. Both options roast well and offer a similar sweetness and texture.
Can I make this salad vegan?
Absolutely! Simply omit the feta cheese or use a vegan cheese alternative. Ensure your vinaigrette is vegan-friendly as well.
Summary
This roasted butternut salad is a delightful blend of sweet and savory flavors, perfect for any fall meal. With its easy preparation and versatile nature, it’s sure to become a seasonal favorite.
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