Embrace the flavors of the season with this fun fall delicacy!
This salad is perfect for autumn and Thanksgiving gatherings. Feel free to adjust the ingredients and dressing to suit your taste.
Butternut Squash Salad
Ingredients:
For the Salad:
1 small butternut squash, peeled and diced into bite-sized pieces
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup dried cranberries
1/2 cup roasted pumpkin seeds (pepitas)
1/2 cup fried onions (store-bought or homemade)
1/2 cup spinach
For the Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper until well-coated.
Spread the butternut squash in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes or until the squash is tender and lightly browned. Make sure to stir occasionally to ensure even cooking.
2. Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Set the dressing aside.
3. Assemble the Salad:
In a large salad bowl, combine the roasted butternut squash, dried cranberries, roasted pumpkin seeds, spinach, and fried onions.
4. Add the Dressing:
Drizzle the dressing over the salad ingredients.
5. Toss and Serve:
Gently toss all the ingredients until they are well-coated with the dressing.
6. Serve:
Transfer the butternut squash salad to a serving platter or individual plates.