Butternut Squash Salad

Two overhead shots of butternut squash salad with title in between.
Dressing being poured onto butternut squash salad.

Among the finest methods you possibly can preserve your meals finances in verify is to be sure to’re utilizing up what you’ve bought in your pantry. So this week I used up a bunch of “leftover” elements I had available to make this positively beautiful butternut squash salad. It’s easy however elegant, and really simple to organize. Plus, it meal preps nice, so I’m undoubtedly going to consuming this for lunch for the subsequent few days!

Overhead view of a butternut squash salad in a bowl with a fork.Overhead view of a butternut squash salad in a bowl with a fork.

What’s in This Butternut Squash salad?

I had a bunch of leftovers from the Roasted Brussels Sprouts Salad that I made for Thanksgiving, so I repurposed the flavors into this Butternut Squash Salad. As a substitute of utilizing Brussels sprouts because the “inexperienced” I used easy blended greens. I swapped out the roasted candy potatoes for roasted butternut squash (as a result of I had gotten a bunch of these on sale a few weeks in the past), added some dried cranberries, after which topped the salad with the identical mixture of pecans, goat cheese, and a do-it-yourself maple Dijon French dressing. It’s so easy, however feels so ✨fancy✨.

Make it a Meal

I’d serve this salad, as written, as a aspect dish or as a part of a meal. If you wish to bulk it up a bit and switch this right into a “meal salad” right here are some things you possibly can add:

  • Cooked turkey breast
  • Cooked rooster breast
  • Cooked bacon
  • Cooked farro or barley
  • Cooked wild rice
  • Diced apples or pears
  • Thinly sliced purple onions

Different Cheese Choices

Not everyone seems to be a fan of goat cheese and it’s not all the time essentially the most inexpensive cheese on the shelf, so if it’s essential to swap that out for an additional choice attempt diced white cheddar, shaved Parmesan, or perhaps one thing like manchego.

The right way to Retailer Butternut Squash Salad for Meal prep

As I discussed above, I’m going to be meal prepping this salad for my lunches. One of the best ways to maintain this salad contemporary for just a few days is to make use of the correct layering method. Layer this salad in your meal prep container with dressing and toppings on the underside and the fragile greens on prime. So it could go on this order: dressing, butternut squash, pecans, cranberries, goat cheese, greens. This retains the greens away from the dressing and prevents them from being squished by the heavy toppings. Once you’re able to eat, simply shake or stir! The salad ought to keep good within the fridge for about 4 days.

Butternut squash salad in the serving dish with wooden utensiles.Butternut squash salad in the serving dish with wooden utensiles.

Butternut Squash Salad

This colourful butternut squash salad options roasted butternut squash, tender greens, flavorful toppings, and a maple Dijon French dressing.

Close up overhead shot of one serving of butternut squash salad in a bowl.Close up overhead shot of one serving of butternut squash salad in a bowl.

Roasted Butternut Squash

  • 2 lbs. butternut squash ($1.78)
  • 1 Tbsp olive oil ($0.13)
  • 1 pinch salt ($0.01)
  • 1 pinch pepper ($0.01)

Maple Dijon French dressing

  • 1/4 cup olive oil ($0.52)
  • 2 Tbsp maple syrup ($0.64)
  • 2 Tbsp apple cider vinegar ($0.15)
  • 1 tsp Dijon mustard ($0.02)
  • 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp freshly cracked black pepper ($0.02)

Salad

  • 4 cups spring combine ($1.75)
  • 1/4 cup dried cranberries ($0.27)
  • 1/4 cup chopped pecans ($0.59)
  • 1 oz. goat cheese ($0.50)
  • Preheat the oven to 400ºF. Peel and slice 2 lbs. of butternut squash into ½-inch cubes (about 4 cups cubes).

  • Place the cubed butternut squash on a parchment-lined baking sheet, drizzle with olive oil, and add a pinch of salt and pepper. Toss the squash till properly coated in oil.

  • Roast the squash within the oven for about half-hour, stirring as soon as after about 20 minutes of roasting. After half-hour the squash needs to be tender with just a little little bit of browning on the perimeters. Enable the squash to chill.

  • Whereas the squash is roasting, make the French dressing. Whisk collectively the olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Set the dressing apart.

  • When the squash is cool to your liking (you should utilize it heat or room temperature), construct the salad. Place the spring combine on the underside, then prime with the roasted squash, dried cranberries, chopped pecans, and crumbled goat cheese.

  • If serving instantly, add about half of the dressing and toss to coat. Add extra dressing to every serving as wanted.

See how we calculate recipe costs here.

Serving: 1saladEnergy: 378kcalCarbohydrates: 42gProtein: 5gFats: 24gSodium: 216mgFiber: 6g

The right way to Make Butternut Squash Salad – Step by Step Photographs

Butternut squash being prepped for roasting. Butternut squash being prepped for roasting.

Preheat the oven to 400ºF. Peel and cube about 2 lbs. of butternut squash into ½-inch cubes (about 4 cups as soon as diced). Add the squash to a parchment-lined sheet pan, then drizzle with 1 Tbsp olive oil and add a pinch of salt and pepper. Toss till the butternut squash is evenly coated.

Roasted Butternut squash on a sheet pan.Roasted Butternut squash on a sheet pan.

Roast the butternut squash within the preheated oven for half-hour, stirring as soon as after about 20 minutes within the oven. After half-hour the squash needs to be tender and have some caramelization on the perimeters (brown colour). Enable the squash to chill barely.

Close up of maple doClose up of maple do

Whereas the butternut squash is within the oven, put together the maple Dijon French dressing. Whisk collectively ¼ cup olive oi, 2 Tbsp maple syrup, 2 Tbsp apple cider vinegar, 1 tsp Dijon mustard, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing apart.

Layered salad in the serving bowl with dressing in a jar on the side. Layered salad in the serving bowl with dressing in a jar on the side.

You may serve this salad with the squash nonetheless barely heat, room temperature, or chilled. As soon as the squash has cooled to your liking, it’s time to construct the salad. Add 4 cups spring combine to a big serving bowl, then prime with the roasted butternut squash, chopped pecans, dried cranberries, and crumbled goad cheese. If meal prepping the salad, add the elements to particular person containers within the reverse order (dressing first, toppings, then spring combine).

Dressing being poured over the salad in the serving bowl.Dressing being poured over the salad in the serving bowl.

Add about half of the dressing, then toss the salad to coat. Add extra dressing to every serving to style.

Close up overhead shot of one serving of butternut squash salad in a bowl. Close up overhead shot of one serving of butternut squash salad in a bowl.

I prefer to prime every salad bowl with just a little extra pepper and a pinch of salt, however that’s simply me! Irrespective of the way you serve it, this butternut squash salad is the proper mixture of candy, savory, nutty, and creamy flavors!

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