Butternut Squash Salad

Fall in love with the perfect blend of savory and sweet with a dash of crunch in this Butternut Squash Salad recipe. This vibrant, healthy, and flavorful dish, chock full of deliciousness, is perfect for family dinners, potlucks or just a chill squad hangouts. There’s nothing quite like the flavor of this salad ��� think sweet and slightly nutty butternut squash teamed with punchy ingredients like feta, dried cranberries, and pecans, all tied together with a tangy vinaigrette. Trust me, you’re gonna love it!

With a bit of prep work, this salad comes together in no time. Here are the important deets:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6 servings
• Yield: 1 salad

Without further ado, let’s dive into the recipe!

Ingredients & Equipment You’ll Need

• 1 Butternut Squash (cubed)
• 1/2 cup Feta Cheese (crumbled)
• 1/2 cup Dried Cranberries
• 1/2 cup Pecans (toasted)
• 2 cups Spinach
• For the vinaigrette: 1/4 cup Olive Oil, 2 tbsp Honey, 1 tbsp Dijon Mustard, Salt and Pepper to taste

Equipment:

• Chef Knife
• Rimmed Baking Sheet

Be aware that the butternut squash is the star of the show here, providing a sweet and smooth texture. The feta adds a salty contrast, while the cranberries provide a delightful tartness. You can definitely play around with the ingredients. Want to take it to the next level? Swap out the feta for goat cheese or use walnuts instead of pecans.

How To Make Butternut Squash Salad

1. First things first, preheat your oven to 400F. Lay your cubed butternut squash on the rimmed baking sheet and lightly drizzle some olive oil over it. Pop the tray in the oven and roast the squash for about 20 minutes or until it���s fork-tender. Take it out and let it cool down.
2. While the squash is cooling, let’s move on to the vinaigrette. Mix olive oil, honey, dijon mustard, and season it to taste with salt and pepper. Give it a good whisk until it all comes together.
3. In a big salad bowl, combine the cooled squash, spinach, dried cranberries, pecans and crumbled feta. Pour over the vinaigrette and give everything a good mix. Voila, your Butternut Squash Salad is ready to serve!

Tips For The Best Results

• Always choose a ripe butternut squash; it’ll taste sweeter.
• Toasting the pecans will make them more fragrant and flavorful.
• Allow the salad to sit for a while before serving, this will allow all the flavors to meld together.

Storage Tips

• Store salad leftovers in an airtight container in the fridge for up to 2 days.

Frequently Asked Questions

Q: Can I use a different type of squash for this recipe?
A: Definitely! Feel free to use pumpkin or acorn squash as a substitute.

Q: Can I make this salad vegan?
A: Surely! Just replace the honey in the dressing with maple syrup and skip the cheese.

Q: Can I add some protein to this salad?
A: Absolutely, grilled chicken or roasted chickpeas would work great.

Q: Can I prepare this salad ahead of time?
A: Yes, but leave out the dressing until right before serving.

Q: What other dressings can I use?
A: A simple lemon vinaigrette or a balsamic reduction will also work great.

Nutritional Facts of Butternut Squash Salad

This salad contains approximately 200 calories per serving, with 12 grams of fat, 25 grams of carbohydrates, and 5 grams of protein.

In conclusion, this Butternut Squash Salad is a delicious balance of sweet, tangy, crunchy and salty flavors that come together to create a really satisfying dish, perfect for any occasion. Pair it with some crusty bread or serve it alongside your favorite meat dish as a hearty side. Truly, it’s a celebration of fall in a bowl!