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This Roasted Butternut Squash Salad has all of it! Mushy, golden butternut squash, salad vegetables, pomegranate arils, goat cheese, walnuts, and pepitas. Full of taste and served up with a crave-worthy pomegranate dressing that you are going to completely love.
Is there the rest butternut squash can’t be? I’ve cooked it in soups, casseroles, sheet pan dinners, entrees, facets, you title it, and this salad is only one extra technique to devour up this gentle deal with. On this recipe, we’ll make a gorgeous salad the usage of roasted butternut squash, nuts, end result, goat cheese, and extra, organized on a mattress of vegetables and frivolously dressed with a do-it-yourself pomegranate dressing.
Why I Love This Salad
- Seasonal: Very best for Thanksgiving or autumn, this salad could be a festive selection for vacation foods.
- Mild and Flavorful: Combining diet and style, this salad is a scrumptious technique to experience a healthy meal.
- Versatile: Whether or not an off-the-cuff lunch or a proper dinner, it’s flexible sufficient to be a first-rate route paired with soup and bread or served as a facet dish.
- Customizable: You’ll be able to personalize this butternut squash salad with quite a lot of substitutions and additions.
Butternut Squash Salad Substances
- For the Squash: butternut squash, olive oil, maple syrup, salt, and pepper.
- For the Salad: combined salad vegetables, pomegranate arils, pepitas, walnuts, and goat cheese.
- For the Dressing: olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper.
The best way to Make Roasted Butternut Squash Salad
There are a number of substances right here, however assembling them is simple! When you’ve roasted the squash and combined up the French dressing, you simply organize and toss the substances on a big platter.
- Roast Squash: Preheat the oven to 425˚F and line a baking sheet with foil. Switch the squash to the baking sheet and drizzle with the oil and maple syrup. Season with salt and pepper, and roast for roughly 15 to 18 mins.
- Bring together the Salad: Prepare the combined vegetables and arugula on a big salad plate. Upload pomegranate arils, pepitas, and walnuts. Put aside.
- Mix the Substances: Mix the olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper in a small jar or bowl. Shake or whisk the dressing substances to mix. Style and regulate accordingly.
- Most sensible the Salad: Drizzle the dressing over the salad. Upload ready squash and goat cheese, gently toss to mix, and serve.
Recipe Guidelines And Diversifications
- Substitutions: This recipe may be very versatile! Take a look at it with my roasted acorn squash recipe or a delicata. Switch pomegranate arils with raisins, dried cranberries, apples, or grapes. Be happy to make use of your favourite vegetables, nuts, and seeds, corresponding to pecans or sunflower seeds.
- Deciding on Squash: Search for wintry weather squash that’s company, heavy, with minimum scarring, and a matte end at the rind.
- Protein Choices: So as to add protein, believe cooked (and cooled) hen or turkey, hard-boiled eggs, deli meats, or bacon crumbles.
- Regulate Taste to Style: Personalize the salad. If it’s bland, a little extra salt steadily does the trick. Regulate the dressing’s saltiness or sweetness, and seasoning ranges as wanted.
Serving Tips
Butternut squash salad makes a really perfect mild lunch or dinner by itself, however it additionally pairs neatly with a easy Hen Noodle Soup. Take a look at it with my Rapid Pot Garlic Beef Tenderloin for a very easy take or whip up this easy Grilled Hen Cordon Bleu.
The best way to Retailer Leftovers
If making plans to have this salad later, retailer the dressing become independent from the salad vegetables, end result, and nuts. Mix when able to serve. You’ll be able to additionally retailer the dressing in a small jar for as much as 5 days.
Extra Salad Recipes
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Preheat oven to 425˚F.
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Line a baking sheet with foil. Switch the diced butternut squash to the baking sheet and drizzle the squash with oil and maple syrup; season with salt and pepper, and toss to mix.
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Roast for 15 to 18 mins or till gentle.
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Prepare combined vegetables and arugula on a big salad plate or a salad bowl. To the salad vegetables, upload pomegranate arils, pepitas, and walnut halves. Put aside.
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In the meantime, make the dressing, and in a jar or a blending bowl, mix the olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper; shake or whisk to mix. Style and regulate accordingly.
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Pour the dressing over the salad vegetables and gently toss to mix.
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Take away the butternut squash from the oven and upload it to the salad; toss gently to mix.
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Most sensible the salad with goat cheese, style and regulate accordingly, and serve.
- Do this salad with other wintry weather squashes like acorn or delicata. Use raisins, dried cranberries, apples, or grapes, and upload for your favourite vegetables, nuts, and seeds.
- So as to add protein, believe choices like cold-cooked hen, hard-boiled eggs, deli meats, or bacon crumbles.
- If the salad tastes a little bland, upload extra salt and pepper, or regulate the dressing’s saltiness or sweetness and seasonings as wanted.
- FYI, this salad can serve as much as 8 other people as a facet salad.
Energy: 325 kcal | Carbohydrates: 21 g | Protein: 8 g | Fats: 25 g | Saturated Fats: 5 g | Trans Fats: 1 g | Ldl cholesterol: 7 mg | Sodium: 77 mg | Potassium: 487 mg | Fiber: 4 g | Sugar: 10 g | Nutrition A: 6637 IU | Nutrition C: 24 mg | Calcium: 81 mg | Iron: 2 mg
Dietary information is an estimate and supplied as courtesy. Values would possibly range in step with the substances and gear used. Please use your most popular dietary calculator for extra detailed information.
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