Background and History
Roasted Butternut Squash Salad is a delightful combination of sweet and savory flavors, highlighting the earthy richness of roasted butternut squash. This dish pays homage to the fall harvest, bringing warmth and depth to salads with the nutty aroma and tender texture of roasted squash.
1 medium-sized butternut squash, peeled and cubed
2 tablespoons olive oil
Salt and pepper to taste
6 cups mixed salad greens (e.g., arugula, spinach, and kale)
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/4 cup pumpkin seeds (pepitas)
Balsamic vinaigrette dressing
Preheat your oven to 400°F (200°C).
Prepare Butternut Squash
Peel, seed, and cube the butternut squash. Toss the cubes in olive oil, salt, and pepper.
Spread the seasoned butternut squash cubes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until tender and golden brown, flipping halfway through.
In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, crumbled feta cheese, and pumpkin seeds.
Drizzle with Dressing
Drizzle the salad with your favorite balsamic vinaigrette dressing. Toss gently to combine.
Serve the Roasted Butternut Squash Salad immediately, allowing the warmth of the squash to slightly wilt the greens.
(Per Serving – based on 4 servings)
Customize the salad with additional toppings like sliced apples or toasted pecans.
Add grilled chicken or chickpeas for a protein boost and a complete meal.
Adjust the dressing quantity according to personal preference.
Check the ingredients in the dressing, feta cheese, and pumpkin seeds for potential allergens.
Confirm any allergies to butternut squash.
Substitute ingredients to accommodate dietary restrictions or allergies.