Butternut Squash Salad is the final word fall salad recipe. Made with roasted butternut squash, candy pears, dried tart cranberries, sharp feta, and selfmade apple cider French dressing marry collectively to create a easy, wholesome fall salad that’s stuffed with sturdy flavors.Â
There’s something actually magical about highlighting seasonal produce in salads. Vine-ripened tomatoes shine in Caprese Salads in the summertime. Candy, juicy strawberries are the star of Strawberry Spinach Salad which is ideal for spring. And roasted butternut squash shines on this Butternut Squash Salad which is the right technique to spotlight seasonal fall produce.
And whereas I really like the entire salads talked about above, this salad with roasted butternut squash needs to be one in every of my all-time favorites! The distinction between the nice and cozy, earthy roasted butternut squash, the candy juicy pears, and the tart cranberries is magical. However ending this fall salad with a dressing made with apple cider vinegar and toasted walnuts makes this Butternut Squash Salad a masterpiece of taste and textures.
That is the final word fall salad recipe and deserves to be featured all through the season. And naturally, this crowd-pleaser is THE SALAD to serve at Thanksgiving Dinner.
What you Want
- Greens: Tender, child greens are greatest for this salad. Use a spring combine, child spinach, and even child kale.
- Butternut Squash: Roasted butternut squash is the star of this salad. You possibly can choose to make use of leftover roasted squash and add it to the salad chilly. Or put together roasted squash proper earlier than making ready this salad. Simply consider it would be best to cool the squash barely earlier than including to your greens, so the greens don’t wilt.
- Pears: Choose ripe, but agency pears. Bartlett, Bosc, or Purple varieties are all good choices.
- Feta Cheese: I really like the salty distinction that the feta provides to this salad, however diced sharp cheddar is also a scrumptious possibility. And naturally, omit the cheese altogether for a dairy-free salad.
- Nuts: Toasted walnuts or almonds add a pleasant crunch and earthiness to the salad. Be happy to omit for allergic reactions or sub out of candied nuts or honey-roasted peanuts.
- Dressing: This straightforward apple cider dressing is made with apple cider vinegar, honey, garlic, salt, pepper, and olive oil. Be happy to swap the honey for maple syrup.
Suggestions for the Greatest Butternut Squash Salad
The next suggestions are supplied that will help you obtain good outcomes. You’ll find the detailed directions within the recipe card on the backside of this put up.
- Â Enable the roasted squash to chill barely, so it doesn’t wilt the fragile salad greens.
- Toast the nuts. In case your nuts are uncooked or untoasted, it’s best to take the additional step to toast the nuts, because it brings out their greatest taste.
- Keep away from overdressing the salad, by solely tossing the greens with ¼ cup of the dressing. Serve the remaining dressing on the aspect of the salad.
- Serve parts individually for a crowd-pleasing salad. If serving to folks with various dietary preferences, I recommend inserting the substances for this Butternut Squash Salad in separate bowls and permitting folks to assemble themselves. That approach folks can pass over the cheese or nuts if desired.
Make-Forward Instructions
This Butternut Squash Salad, like most salad recipes, is greatest served instantly after assembling. However you may put together the parts upfront, making it a breeze to throw this salad collectively when entertaining.
- As much as 3 days upfront, wash and dry the greens, put together the dressing, and toast the nuts. Retailer the greens and cooled squash in separate hermetic containers within the fridge for as much as 3 days. Let the nuts cool and retailer them in an air-tight container at room temperature.
- Proper earlier than serving, cube the pears, toss the greens with a small quantity of the dressing, after which sprinkle the salad with the dried cranberries, roasted squash, feta, and nuts. Serve the remaining dressing on the aspect for folks to make use of as desired.
Extra Butternut Squash Recipes
For those who tried this Butternut Squash Salad, I might love so that you can depart a remark and evaluation beneath.
Roasted Butternut Squash Salad
Made with roasted butternut squash, candy pears, dried tart cranberries, sharp feta, and selfmade apple cider French dressing marry collectively to create a easy, wholesome fall salad that’s stuffed with sturdy flavors.Â
Servings: 6
Energy: 182kcal
Substances
For the Apple Cider Viniagrette
Prevents your display screen from going darkish whereas making ready the recipe.
Directions
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Roast the Butternut Squash. Toss the cubed squash in 2 teaspoons of oil and season with salt and pepper. Roast at 400℉ for 40 minutes, or till browned and fork-tender. Enable the squash to chill barely earlier than including it to the salad.
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Put together the Dressing. In a small mixing bowl, combine collectively the apple cider vinegar, honey, garlic, salt, and pepper collectively. Slowly whisk in olive oil.
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Toast the Nuts. In case your nuts should not already toasted, place them right into a dry skillet over medium warmth. Warmth for 2-3 minutes, tossing often. Flip off the warmth as quickly as you start to scent the nuts.
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Assemble Salad. Combine the greens with ¼ cup of the salad dressing. High the greens with the Roasted Butternut Squash, pears, cranberries, and walnuts if utilizing. Toss frivolously. Serve with extra dressing on the aspect.Â
Notes
Feta: Rather than feta, you should use goat cheese or sharp cheddar cheese. Or depart the cheese out altogether for a dairy-free salad.
Nuts: The walnuts add a pleasant crunch to the salad, however omit them for nut allergic reactions, or use candied nuts or honey-roasted peanuts.Â
Diet
Energy: 182kcal | Carbohydrates: 21g | Protein: 2g | Fats: 10g | Saturated Fats: 2g | Ldl cholesterol: 7mg | Sodium: 877mg | Potassium: 246mg | Fiber: 2g | Sugar: 13g | Vitamin A: 5265IU | Vitamin C: 16.6mg | Calcium: 69mg | Iron: 0.6mg
Initially revealed in August 2018, up to date in 2020.Â
