Butternut Squash Salad
This fall salad features caramelized squash, juicy pears, crunchy walnuts, tart cranberries and salty feta cheese all tied together with a bright apple cider vinaigrette.
Servings: 6
Ingredients
For the Roasted Squash
- 2 cups butternut squash peeled and cubed into ½-inch cubes
- 2 teaspoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the Apple Cider Viniagrette
- ¼ cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- ½ teaspoon minced garlic or 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
For the Salad
- 2 tablespoons walnuts or pecans optional
- 5 ounces mixed baby greens
- ¼ cup dried cranberries
- ⅓ cup feta cheese crumbled
- 1 large bartlett pear thinly sliced or cubed into ½-inch cubes
Instructions
- Roast the Butternut Squash. Preheat the oven to 400℉. On a large rimmed baking sheet, toss the squash with 2 teaspoons extra virgin olive oil, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Spread the seasoned squash out on so that it is in a single layer. Roast for 25 minutes, remove from the oven, flip, and return to the oven, and continue to roast for 15-20 minutes, or until browned and fork-tender. Allow the squash to cool slightly before adding it to the salad.
- Prepare the Dressing. In a small mixing bowl, mix together ¼ cup apple cider vinegar, 2 tablespoons honey ½ teaspoon minced garlic1 teaspoon kosher salt, ¼ teaspoon pepper. Once combined, slowly whisk in ½ cup extra virgin olive oil.
- Toast the Nuts. Place the nuts into a dry skillet over medium heat. Heat for 2-3 minutes, tossing occasionally. Turn off the heat as soon as you begin to smell the nuts and immediately remove them from the skillet to a cutting board. Roughly chop and set aside to top salad.
- Assemble Salad. Mix the greens with ¼ cup of the salad dressing. Top the greens with the roasted squash, sliced or diced pears, cranberries, and walnuts. Toss lightly and serve immediately with additional dressing on the side.
Notes
Make-Ahead Notes: You can roast the squash, prepare the dressing, and toast the nuts up to 3 days in advance. Store in separate containers; the squash and dressing in the fridge and the nuts at room temperature. When ready to serve, dice the pears, assemble, and serve.
Pears: Select ripe, yet firm pears. Bartlett, Bosc, or Red varieties are all good options.
Feta Cheese: Feel free to omit or replace with blue cheese or goat cheese
Nuts: Feel free to omit for allergies or sub out of pistachios, almonds, pumpkin seeds, or honey-roasted peanuts.
Nutrition
Calories: 182kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 877mg | Potassium: 246mg | Fiber: 2g | Sugar: 13g | Vitamin A: 5265IU | Vitamin C: 16.6mg | Calcium: 69mg | Iron: 0.6mg
