This Roasted Butternut Squash Salad is a scrumptious and easy method to take pleasure in seasonal flavors. Roasted cubes of caramelized butternut squash are paired with a mixture of contemporary leafy greens, creating an ideal steadiness of heat and crisp textures.
Juicy pomegranate seeds convey a burst of sweetness, whereas crumbled feta provides a creamy, tangy distinction. Toasted pecans or walnuts convey a satisfying crunch, and a lightweight French dressing made with olive oil, balsamic vinegar, and a contact of honey ties every part collectively superbly.
Straightforward to arrange and filled with vibrant colours, this salad is a fantastic facet dish or mild meal. It’s good for on a regular basis lunch or dinners or festive gatherings.
Learn how to make roasted butternut squash salad
Start by preheating your oven to 400°F (200°C) and lining a big baking sheet with parchment paper.
Subsequent, put together the butternut squash. Peel the squash, minimize it in half vertically, and scoop out the seeds with a spoon. Slice every half into thick slices and cube into 1-inch (2.5 cm) cubes.
Toss the cubes in a bowl with a drizzle of olive oil, garlic powder, salt, and pepper till evenly coated. Unfold the seasoned squash cubes onto the ready baking sheet in a single layer.
Roast the squash within the preheated oven for 30–40 minutes, or till the cubes are tender and golden brown.
In the meantime, put together the dressing. In a medium bowl, whisk collectively olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, honey, and a pinch of salt and pepper.
Assemble the salad in a big bowl. Add a mixture of leafy greens as the bottom. Prime with the roasted butternut squash cubes, toasted pecans, pomegranate seeds, and crumbled feta cheese. If you need you too can add some slices of purple onion.
End by drizzling the ready dressing over the salad. Gently toss every part collectively till nicely mixed.
Serve instantly for a vibrant, flavorful dish that’s good for any event. Hope you’ll do this flavorful Roasted Butternut Squash Salad and ensure to share the pictures with me on Instagram if you happen to do. Get pleasure from!
Different salads you could prefer to strive
This Waldorf Salad is traditional mix of crisp apples, celery, grapes, and walnuts, tossed in a creamy dressing, good for fall and winter tables.
Do this flavorful Broccoli and Cauliflower Salad that’s excellent for any event. With a vibrant mixture of contemporary broccoli, cauliflower, bacon, cranberries and sliced almonds, topped with a tangy-sweet dressing is certain to please everybody.
This Chicken Caesar Pasta Salad combines the daring flavors of a traditional Caesar salad with hearty rooster pasta, delivering a scrumptious dish that may delight each pasta and salad lovers.
Roasted Butternut Squash Salad
This Roasted Butternut Squash Salad is a scrumptious and easy method to take pleasure in seasonal flavors. Roasted cubes of caramelized butternut squash are paired with a mixture of contemporary leafy greens, creating an ideal steadiness of heat and crisp textures.
Components
- 2 ½ kilos (1.2kg) butternut squash
- 5 oz (150g) a mixture of leafy greens
- 1/2 cup (50g) Feta cheese
- 1/2 cup (50g) roasted pecans
- 3 tbsp (30g) pomegranate seeds
Honey Dressing
- 3 tbsp (45ml) additional virgin olive oil
- 1 tbsp (15ml) lemon juice
- 2 tbsp (30g) balsamic vinegar
- 1 garlic clove , minced
- 1/2 tsp (3g) Dijon mustard
- 1 tsp (7g) honey
- salt and pepper
Directions
Put together the roasted butternut squash.
Diet
Serving: 1 serving out of 4Energy: 246kcalCarbohydrates: 11.4gProtein: 3.5gFats: 22.3gSaturated Fats: 4.3gLdl cholesterol: 11mgSodium: 448mgPotassium: 157mgFiber: 2gSugar: 4.8gCalcium: 85mgIron: 1mg