Roasted Butternut Squash Salad

why make this recipe

Roasted Butternut Squash Salad is a delightful dish that combines the sweetness of roasted squash with fresh greens and crunchy toppings. It’s a great way to enjoy seasonal flavors and add vibrant colors to your plate. This salad is not only tasty but also packs a lot of nutrients, making it a healthy choice for lunch or dinner. Whether you are looking for a side dish or a main meal, this salad is versatile and satisfying.

how to make Roasted Butternut Squash Salad

Ingredients:

For the salad:

• 1.5 pounds butternut squash, peeled, seeds scraped, and cubed (about 4 cups)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 5–6 cups mixed greens
• 4–6 slices bacon, cooked and crumbled (optional)
• 1/2 cup dried cranberries or craisins
• 1/2 cup toasted pecans, roughly chopped
• 2 tablespoons pumpkin seeds
• 1 shallot or 1/4 red onion, thinly sliced
• 1/3 cup crumbled goat cheese or feta

For the vinaigrette:

• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 2 teaspoons maple syrup or honey
• 1 tablespoon minced fresh sage
• Salt and freshly ground black pepper, to taste

Directions:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on the baking sheet.
3. Roast in the oven for 20–25 minutes, tossing once during cooking, until the squash is tender and caramelized.
4. In a small bowl, whisk together the vinaigrette ingredients or shake them in a jar. Refrigerate until ready to use.
5. If using bacon, cook it until crisp and crumble it.
6. Lightly toast the pecans in a dry skillet until they smell fragrant.
7. In a large bowl, combine the mixed greens, roasted squash, shallot, cranberries, bacon, pecans, pumpkin seeds, and cheese.
8. Drizzle with the vinaigrette and toss everything to coat evenly.
9. Serve immediately.

Make ahead: You can make the dressing in advance. Crumble the bacon and toast the nuts ahead of time and store them separately.

how to serve Roasted Butternut Squash Salad

You can serve Roasted Butternut Squash Salad as a main dish or a side dish. It pairs well with grilled chicken or fish for a wholesome meal. This salad is great for potlucks, family gatherings, or even a simple weeknight dinner.

how to store Roasted Butternut Squash Salad

If you have leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed fresh, but you can keep it for up to 2 days. If you have leftover dressing, store it in a separate container.

tips to make Roasted Butternut Squash Salad

• Choose a butternut squash that feels heavy for its size; it’s usually fresher.
• Roast the squash until it’s slightly caramelized for the best flavor.
• Feel free to swap ingredients like nuts or cheese based on your preference.
• For a vegan version, omit the bacon and cheese.

variation

You can add other seasonal vegetables like roasted Brussels sprouts or beets to this salad. For extra protein, consider adding grilled chicken or chickpeas.

FAQs

Q: Can I use frozen butternut squash?
A: Yes, you can use frozen butternut squash. Just make sure to thaw and drain any excess moisture before roasting.

Q: How can I make this salad gluten-free?
A: This salad is naturally gluten-free since it contains no wheat products. Just be cautious with any added ingredients like dressing or bacon.

Q: Can I make this salad ahead of time?
A: You can prepare the components in advance, but it’s best to toss the salad just before serving to keep the greens fresh.