Your email address will not be published. Thanks for another great recipe. Top the salad with goat cheese and serve. Season with salt and black pepper, if desired. Love it! My hubby really liked the dinner. Spread the squash in the prepared sheet pan and roast until tender and lightly browned, 15 to 20 minutes. 6, Top the salad with goat cheese and serve. Roasting the butternut squash. 1, Transfer it to a large baking sheet lined with foil, arranging it in one single layer, and then roast in the oven for 30 minutes or until fork-tender. Here are a few more tasty butternut squash recipes to enjoy this season: Vegetarian and gluten-free. from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor. As you can see, it is quick to put together and the only thing you have to cook is the squash. No pomegranate or pistachios used pecans. Toss the butternut squash and chickpeas with the extra-virgin olive oil, and sprinkle with sea salt and smoked paprika. This takes about 45-60 minutes. Drizzle with of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Heres a standout fall or winter salad starring everyones favorite ingredient: Butternut Squash Salad! Reserve! Toss the greens with the dressing and toss to combine. Here are some of our favorite ways to use up leftover candied pecans after adding to this Butternut Squash Salad: You can store leftover candied pecans in the freezer (in an airtight container) for up to 2 months. Let cool then stir in oranges and pomegranate seeds. Pinterest and PIC. and instead of the dates on the salad, you could use dried cranberries or dried cherries. Required fields are marked *, Notify me of follow-up comments via e-mail. Serve: Remove butternut squash from the oven or air fryer, and then gently toss it into the salad to combine. It's hearty enough to be a meal on its own, but it'd also be a wonderful holiday side dish. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Toss to coat and spread evenly on the baking sheet. Enjoy. Slice the squash into wide half-moon shapes. Welcome to my kitchen! Its the kind of salad that will convert anyone to being a salad lover, because its filled with spiced roasted butternut squash, pomegranates, goat cheese, and pistachios. The big flavor comes from the acidic ingredients: apple cider vinegar and Dijon mustard. Transfer to a large bowl; cool. Slice all Brussels sprouts in half. Crisp tart apple contrast tender sweet squash, crunchy pecans contrast chewy tart cranberries. Thank you for this recipe. Drizzle with the olive oil. Bake in the preheated oven stirring every 15 minutes until pecans are evenly browned. Try my beet salad, Brussels sprout salad, kale salad, or fall farro salad next! Toss with dressing. Sign up and I'll send you great recipes and entertaining ideas every week! Dressing: In a small bowl mix together the olive oil, vinegar and mustard. Home Recipes Side Dishes & Salad Recipes. First, prick it with a fork and give it 45 seconds in the microwave. These bags of prepared squash are typically in the produce section with other prepared and cut veggies. If youre in a rush, you can usually buy squash that has already been peeled and chopped. Transfer to lightly oiled rimmed baking sheet. Transfer it to a large baking sheet lined with foil, arranging it in one single layer, and then roast in the. Its a roasty, spicy, creamy, tangy combo that Jack and I are pretty obsessed with. How to Make Mealtime Hassle Free! This roasted butternut squash and kale salad features all of the best produce and ingredients for Fall. Cook Beets Boil fresh beets (with the peel on) in the water until they are soft. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. This Autumn/Winter salad is perfect as a side or as a main dish with added protein and can be served as a weeknight meal or dinner party. Meanwhile, arrange mixed greens and baby kale in a large salad bowl. 1/2 cup pecan halves. Another thing that has helped me for years is to cook some dishes in advance or make fewer sides. 3 cups baby kale, or baby arugula if you prefer, cup canned fire-roasted corn, drained and rinsed (if on a low-carb diet, replace it with thinly shaved Brussels sprouts or nuts). Peel butternut squash, remove the seeds and cut into 1-inch (2.5 cm) cubes. Display a Gravatar image next to my comments. Spread out on the prepared baking sheet. It also works as a main dish with some added protein! Make this Butternut Squash Salad for Thanksgiving in just 30 minutes using seasonal ingredients such as roasted butternut squash, kale, corn, pomegranate seeds, blackberries, walnuts, and goat cheese, tossed with a tasty apple cider vinaigrette. Extra-virgin olive oil. Slice the thick end in half and with a sharp spoon, scoop out and, When serving Butternut Squash Salad for a party/event or holiday meal, I recommend, peeled and cut into bite-sized pieces (~4 cups; 558g), OR honey roasted, coarsely chopped (Use store-bought or for homemade see. Place on a baking sheet lined with parchment paper, add maple syrup, olive oil, cumin, cinnamon, cayenne, season with salt and pepper. Try almonds or walnuts for a change of pace. Transfer it to a large baking sheet lined with foil, arranging it in one single layer, and then roast in the oven for 30 minutes or until fork-tender. Toss to coat. If youre making this Butternut Squash Salad in advance, store all the components of the salad separately and cook the squash and assemble right before eating. Drizzle with olive oil and season with salt and pepper. Serve immediately. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice. Required fields are marked *. Were celebrating both this year, so I created this crowd-pleasing butternut squash salad recipe because I know both friends AND family members will love it. In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper. Mix with your hands, then lay out in an even layer on the hot baking sheet and roast for 40 minutes or until golden. Spread the Brussels sprouts on a parchment paper-lined baking sheet in one layer, without overcrowding. It makes a complete side to pair with this, 1 pound butternut squash, peeled and diced into -inch cubes, 1 tablespoon maple syrup, or honey (if you're on a low-carb diet, use sugar-free-maple syrup), 1 tablespoon maple syrup, or honey (or sugar-free maple syrup). Roast for 35-40 minutes or until browned and tender (gently flip once while roasting). Stir to combine. Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Who needs turkey when you can eat this , Made the Butternut Squash Salad YUM. After peeling the squash, cut it into small cubes (about -inch thick) because they will cook faster than 1-inch pieces. Roast for 15-20 minutes or until just tender. Close the jar tightly and shake until homogeneous and emulsified. Toss gently to coat and then roast at 400 for 20-25 minutes, tossing once during cooking . They make the flavor pop -- so use good-quality ones! Roast the squash: Line baking sheet with parchment paper. Looking to make it for Thanksgiving and will need to travel; would this dressing keep if I make it 3 days ahead of time and store? (At room temperature, candied pecans last for up to 2 weeks stored in a cool and dry space.). Toss to coat. leave me a comment below. Learn how your comment data is processed. PIC. Directions Preheat the oven to 450F. Once the oven and the pan are preheated, add the squash to the pan and spread in an even layer. My kids & husband loved too!! Toss to evenly coat, then spread the squash into a single layer. Spoon just enough vinaigrette over the salad to moisten, and toss well. Receive free weekly recipes & inspiration. The recipe above makes about 1 pound of candied pecans, which is more than youll need for this salad. Cut the squash, peel it and dice it into cubes. You could also try roasting frozen butternut squash, but to us theres nothing like the real thing! Toss the squash: Place the butternut squash on a baking sheet. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. Place in a lined baking tray. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. PICS. Peel and deseed butternut squash and cut into 1/2" (1 cm) dice. Spread butternut squash pieces into a single layer on the baking sheet lined with parchment paper. It makes a complete side to pair with this roast turkey or Instant Pot turkey breast. In a large mixing bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper. Preheat the oven to 400 F (or your air fryer). baking pan. Arugula: I love the peppery flavor of arugula in this salad, but you could also try spinach, kale, or even a combo of all three. For crispier butternut squash cubes: Carefully remove baking sheet from oven and stir the cubes. Arrange the squash on a large baking sheet in a single layer, with space between most of the pieces. Authors of recipes you'll want to make again and again. Preheat oven to 250 degrees F. Line a large sheet pan with parchment paper and set aside. Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. The combination of flavors and textures were delish! 10 olives, 6 sun-dried tomatoes, 30 g hard cheese Notes We used a mixture of baby gem, rocket (arugula) and watercress as the base of this salad, but you could add spinach and kale for an added vitamin boost. I noticed that measurement is not in the recipe either. Remove butternut squash from the oven or air fryer, and then gently toss it into the salad to combine. Thanks for the recipe. Thanks! We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely. Roast the squash for 15 to 20 minutes, turning once, until tender. In a large mixing bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper. Add the chopped butternut squash into a large bowl, add the olive oil and spices. Preheat the oven to 375 degrees F. Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until they're golden brown and fragrant, about 2 minutes. Place on a parchment paper-lined large sheet pan and toss with 1 tablespoon olive oil, salt and pepper. Weve served this one to guests and everyone remarks how tasty it is, especially the acidic zing of the dressing. For the butternut squash salad 1 recipe Roasted Butternut Squash 8 cups mixed greens 1 red apple, diced cup dried cranberries cup feta cheese or goat cheese crumbles (omit for vegan) 3 tablespoons chopped pecans For the orange vinaigrette (makes cup; use approximately 6 tablespoons for 4 servings) 2 tablespoons white wine vinegar Put into the sugar mixture and toss pecans until well coated.