BUTTERNUT SQUASH SALAD
Delicious and easy-to-make Butternut Squash Salad is a great holiday side dish or seasonal salad. It's loaded with perfectly roasted and caramelized butternut squash, candied pecans creamy goat or feta cheese, and sweet dried cranberries. A maple-Dijon vinaigrette gives this salad the perfect finishing touch.
Provided by Chelsea Lords
Categories Salad
Time 55m
Number Of Ingredients 13
Steps:
- ROAST THE SQUASH: Preheat the oven to 400 degrees F. Peel and chop the butternut squash into small bite-sized (1-inch) pieces. Place on a parchment paper-lined large sheet pan and toss with 1 tablespoon olive oil, salt and pepper. (to taste; I add about 1 teaspoon salt and 1/2 teaspoon pepper.) Toss the squash and spread in an even layer on the tray. Bake for 15 minutes; remove from oven and toss. Return to oven and bake for an additional 10-15 minutes longer or until fork-tender. Set aside and allow to cool for a bit before adding to the salad.
- DRESSING: Meanwhile, prepare the dressing. Add all of the dressing ingredients into a small blender jar. Season with salt and pepper to taste (I use about 1/2 teaspoon each.) Blend until smooth and emulsified. Transfer to a Mason jar and refrigerate until ready to eat. (Dressing is best cold!)
- SALAD ASSEMBLY: Add the spinach to a large bowl. Top with coarsely chopped candied pecans, dried cranberries, and feta or goat cheese. Add cooled (to room temperature) squash to salad. Drizzle dressing over the salad. (You may not use it all, depending on personal preference; store any leftover in the fridge for up to 1 week.) Toss the salad and enjoy immediately.
- STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Pecans and cheese should also be stored separately.
Nutrition Facts : ServingSize 6 servings, Carbohydrate 44 g, Protein 4 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 263 mg, Fiber 5 g, Sugar 26 g, Calories 312 kcal
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- Roast Squash. Preheat the oven to 400. Peel, de-seed and chop the butternut squash into small chunks. Toss with a little bit of olive oil and salt and pepper, place on a prepared baking sheet and roast for 25-30 minutes. Remove from oven and let cool for a few minutes, however the squash will be served warm in the salad.
- Cook Onions. Slice the onions. Preheat a medium size skillet to medium heat and add a tablespoon of olive oil. Cook the onions, stirring occasionally for 10-15 minutes. If they look dry add a little more oil to the pan. The goal is for them to turn a golden brown and caramelize. Remove from heat and let cool.
- Make Dressing. In a jar or bowl grate one garlic clove. Add the rest of the ingredients and whisk until combined.
- Assemble Salad. In a large salad bowl put the greens, pecans, cranberries, goat cheese, warm onions, and warm butternut squash. Lightly toss everything with about half of the dressing. Serve!
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