This Butternut Squash Salad Recipe is a vibrant and nutritious dish that perfectly balances the sweetness of roasted butternut squash with the crunch of fresh greens and a burst of tangy flavors from the dressing. Ideal for fall, this salad not only adds a pop of color to your table but also offers a delightful combination of textures and tastes that will impress your family and friends. It’s a versatile dish that can be served as a main course or as a side, making it perfect for any occasion.
Why You Will Love This Recipe
You’ll adore this Butternut Squash Salad for its layered flavors and ease of preparation. The warm, caramelized squash pairs beautifully with the crispness of greens and the creaminess of feta, creating a satisfying and wholesome meal. This salad is also highly adaptable for various diets, making it a great option for those who are vegetarian or looking for healthy eating choices. With minimal cooking time and straightforward steps, this recipe ensures that you can whip up a delicious dish without spending hours in the kitchen.
Tips and Tricks
To elevate your butternut squash salad, consider the following tips:
- Pre-cut squash: Buying pre-cut butternut squash can save you time and effort. However, if you choose to cut it yourself, use a sharp knife and peel it beforehand for easier handling.
- Roast with spices: Toss the squash in olive oil, salt, pepper, and a sprinkle of cinnamon or nutmeg before roasting for an added layer of flavor.
- Use leftovers creatively: This salad can easily be turned into a grain bowl by adding quinoa or farro, making it even heartier.
- Make your dressing: Whisk together olive oil, balsamic vinegar, and Dijon mustard for a homemade dressing that enhances the salad’s flavor profile.
Make Ahead Tips
For the busy cook, this salad is a fantastic make-ahead option. You can roast the butternut squash up to 3 days in advance and store it in the refrigerator. The dressing can also be prepared ahead of time and kept in an airtight container for up to a week. Just be sure to assemble the salad just before serving to ensure the greens stay crisp.
Recipe Variations
Feel free to customize this salad to your taste:
- Add protein: Grilled chicken, chickpeas, or roasted turkey can be added for a heartier meal.
- Swap greens: Instead of mixed greens, try kale or spinach for different textures.
- Change the cheese: Feta can be replaced with goat cheese or even a vegan cheese alternative for a dairy-free option.
- Nutty crunch: Toss in some toasted pecans or walnuts for added crunch and flavor.
How to Serve
To serve your butternut squash salad, start by plating a generous portion in a large bowl or individual plates. Drizzle with extra dressing if desired, and garnish with fresh herbs like parsley or cilantro for added freshness. This salad pairs beautifully with crusty bread or a warm grain side, making it a lovely centerpiece for a fall gathering.
Pairing Suggestions
For drink pairings, consider a crisp white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir, both of which complement the earthy flavors of the squash. A refreshing herbal iced tea can also make for a delightful non-alcoholic option. As for side dishes, serve it alongside roasted Brussels sprouts or a hearty soup, and finish with a light dessert like poached pears.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you’ve dressed the salad, it’s best to consume it within 2 days to maintain freshness. For longer storage, you can freeze roasted butternut squash in a separate container, which can last for up to 3 months. Just be sure to let it cool completely before freezing.
Equipment Needed
For this recipe, you will need:
- A sharp knife and cutting board for chopping the squash and greens.
- A large baking sheet for roasting the squash.
- Mixing bowls for tossing ingredients.
- A whisk or jar for shaking up the dressing.
If you don’t have a baking sheet, any oven-safe dish will suffice.
Dietary Adaptations
This recipe can easily be adapted for various dietary needs:
- Vegan: Omit the cheese or replace it with a vegan alternative.
- Dairy-free: Use a dairy-free cheese option or leave it out entirely.
- Nut-free: Simply avoid any nuts if you have allergies; the salad is still delicious without them.
Seasonal Adaptations
In spring or summer, you can incorporate seasonal ingredients like arugula or baby spinach instead of mixed greens. When winter arrives, consider adding roasted root vegetables like carrots or beets to the salad for an earthy twist. Fresh herbs like basil or mint can also brighten up the dish during warmer months.
Recipe FAQs
1. Can I use frozen butternut squash?
Yes, frozen butternut squash can be used, but make sure to thaw and drain any excess moisture before roasting for best results.
2. How long should I roast the squash?
Roast the squash at 400°F for about 25-30 minutes, or until it’s tender and caramelized.
3. What can I substitute for feta?
You can use goat cheese, blue cheese, or a plant-based cheese for a dairy-free option.
How To Make butternut squash salad recipe
Butternut Squash Salad
This Butternut Squash Salad Recipe is a vibrant and nutritious dish that perfectly balances the sweetness of roasted butternut squash with the crunch of fresh greens and a burst of tangy flavors from the dressing.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 cups mixed greens (arugula, spinach, or spring mix)
- ½ cup feta cheese, crumbled
- ¼ cup dried cranberries or pomegranate seeds
- ¼ cup walnuts or pecans, toasted
- ½ red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, pepper, and optional spices like cinnamon or nutmeg.
- Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden and tender.
- While the squash roasts, prepare the dressing by whisking together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl.
- In a large serving bowl, layer the mixed greens, roasted squash, feta cheese, dried cranberries, walnuts, and red onion.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or store in the refrigerator for later.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 314Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 17mgSodium 297mgCarbohydrates 33gFiber 6gSugar 21gProtein 6g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Creating this Butternut Squash Salad is not only a treat for the taste buds but also a feast for the eyes. With its vibrant colors and delightful textures, it’s sure to become a favorite in your meal rotation. Whether you’re serving it for a holiday gathering or a casual weeknight dinner, this salad is a wonderful way to embrace seasonal ingredients while enjoying a healthy and satisfying dish. Don’t forget to share your creations and variations with friends and family, and savor the deliciousness of each bite!
