Introduction
Fall is the perfect season for hearty salads, and this Roasted Butternut Squash Salad is a delightful blend of flavors and textures. Featuring caramelized butternut squash, creamy goat cheese, sweet-tart cranberries, and crunchy toasted walnuts, all on a bed of mixed greens, it’s drizzled with a zesty mustard-maple-balsamic dressing that ties everything together beautifully. This salad can serve as a stunning centerpiece for your holiday table or as a simple yet satisfying meal on its own.
Detailed Ingredients with measures
For the Butternut Squash:
– 1 medium butternut squash, peeled, seeded, and cubed
– 1 tablespoon olive oil
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/4 teaspoon cinnamon
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
For the Dressing:
– 1/2 cup olive oil
– 1/4 cup balsamic vinegar
– 1 tablespoon Dijon mustard
– 1-2 tablespoons maple syrup, to taste
– 1 clove garlic, minced
– Salt and pepper, to taste
For the Salad:
– 5-6 cups mixed greens (arugula, spinach, kale, etc.)
– 1/2 red onion, thinly sliced
– 1/3 cup dried cranberries
– 1/3 cup toasted walnuts, roughly chopped
– 1/3 cup crumbled goat cheese
Prep Time
Approximately 15 minutes
Cook Time
25-30 minutes
Total Time
40-45 minutes
Yield
Serves 4-6
Enjoy this vibrant and nutritious salad that adds an exciting touch to any meal. The warm roasted butternut squash mixed with fresh greens and tangy goat cheese creates an irresistible dish that celebrates the flavors of the season.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Butternut Squash
In a large bowl, whisk together 1 tablespoon of olive oil, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon cinnamon, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add the cubed butternut squash and toss until evenly coated.
Roast the Squash
Spread the seasoned squash in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized. Remove from the oven and let cool slightly.
Prepare the Dressing
While the squash is roasting, whisk together 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1-2 tablespoons maple syrup (to taste), and 1 clove minced garlic in a bowl until well combined. Taste and season with salt and pepper. If desired, add more maple syrup for additional sweetness. Refrigerate until ready to use.
Assemble the Salad
In a large bowl, combine 5-6 cups mixed greens, 1/2 thinly sliced red onion, 1/3 cup dried cranberries, and 1/3 cup roughly chopped toasted walnuts. Add the slightly cooled roasted butternut squash and 1/3 cup crumbled goat cheese.
Dress the Salad
Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately while the butternut squash is still warm. Enjoy!
Notes
Serving Suggestions
This salad pairs well with a variety of proteins, such as grilled chicken or chickpeas, for a complete meal.
Storage
If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 2 days. Rewarm the squash gently before serving.
Variations
Feel free to customize the salad with other ingredients like pomegranate seeds, feta cheese, or roasted beets for added flavor and nutrition.
Preparation Time
The total preparation and cooking time for this salad is approximately 1 hour.
Cook techniques
Roasting
Roasting involves cooking food in an oven using dry heat. It enhances the natural sweetness and flavor of ingredients, creating a caramelized exterior. In this recipe, the butternut squash is tossed with spices and olive oil, then roasted until tender and golden.
Whisking
Whisking is the technique of vigorously mixing ingredients, often using a whisk. This method is used for combining the dressing ingredients, ensuring a smooth and emulsified blend of flavors.
Tossing
Tossing is a gentle mixing technique used to combine salad ingredients without breaking them. It allows for even distribution of dressing and ensures all components are lightly coated.
Cooling
Cooling is an important step after roasting. Allowing the squash to cool slightly before adding it to the salad prevents wilting the greens and keeps the textures in balance.
FAQ
Can I use frozen butternut squash instead of fresh?
Yes, you can use frozen butternut squash. However, reduce the roasting time since it is often pre-cooked.
What can I substitute for goat cheese?
If you’re looking for alternatives to goat cheese, tested options include feta cheese or creamy ricotta for a different flavor profile.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the squash if desired before serving.
Can I add protein to this salad?
Certainly! Grilled chicken, quinoa, or chickpeas are excellent additions to make the salad more substantial.
Yes, this salad is naturally gluten-free. Just ensure all ingredients, especially the dressing, are certified gluten-free.
Conclusion
This Roasted Butternut Squash Salad is a vibrant and flavorful dish that showcases the sweetness of caramelized butternut squash, paired beautifully with creamy goat cheese, tangy cranberries, and the satisfying crunch of walnuts. It’s not only visually appealing but also nutritious, making it a perfect option for any occasion, from holiday gatherings to a cozy weeknight dinner.
Chickpea and Quinoa Salad
Combine chickpeas, cooked quinoa, diced cucumbers, cherry tomatoes, red onion, and feta cheese, topped with a lemon-tahini dressing for a refreshing and protein-packed salad.
Apple and Pecan Salad
Mix crisp apple slices, mixed greens, toasted pecans, blue cheese, and dried cranberries, drizzled with a maple vinaigrette for a sweet and savory delight.
Roasted Beet and Citrus Salad
Combine roasted beets, orange segments, arugula, goat cheese, and walnuts, finished with a balsamic glaze for a colorful and zesty dish.
Grilled Chicken Caesar Salad
Toss romaine lettuce with grilled chicken slices, homemade croutons, shaved Parmesan, and Caesar dressing for a classic favorite with a twist.
Asian Noodle Salad
Blend cooked rice noodles with shredded carrots, bell peppers, scallions, and a sesame-ginger dressing for a deliciously light and flavorful salad option.
Caprese Salad Skewers
Skewer cherry tomatoes, fresh basil leaves, and mozzarella balls, drizzled with balsamic reduction for a bite-sized take on the classic Caprese salad.
