As the crisp autumn air settles in, it’s the perfect time to indulge in the rich flavors of the season. One dish that captures the essence of fall is the Harvest Roasted Butternut Squash Salad. This delightful combination of sweet roasted butternut squash, tangy goat cheese, crunchy pecans, and a maple-infused vinaigrette creates a symphony of flavors that will tantalize your taste buds and warm your soul.
Ingredients:
• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 cups mixed salad greens (such as spinach, arugula, and kale)
• 1/2 cup crumbled goat cheese
• 1/2 cup pecans, toasted and roughly chopped
• For the Maple Vinaigrette:
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
Directions:
1. Preheat and Prep: Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
2. Prepare Butternut Squash: In a mixing bowl, toss the butternut squash cubes with olive oil, salt, and pepper until evenly coated.
3. Roast Squash: Spread the seasoned butternut squash cubes in a single layer on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through cooking.
4. Make Maple Vinaigrette: While the butternut squash is roasting, prepare the maple vinaigrette by whisking together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until well combined.
5. Assemble Salad: In a large salad bowl, combine the mixed salad greens, roasted butternut squash cubes, crumbled goat cheese, and toasted chopped pecans.
6. Dress Salad: Drizzle the maple vinaigrette over the salad ingredients and gently toss until everything is evenly coated.
7. Serve: Divide the salad among serving plates or bowls and serve immediately as a delightful appetizer, side dish, or a light and nutritious meal.
Nutritional Information and Serving Details:
• Prep Time: 15 minutes
• Cooking Time: 25-30 minutes
• Total Time: 40-45 minutes
• Calories: Approximately 300 kcal per serving (1 cup)
• Servings: Makes about 6 servings
Tips:
• To save time, you can purchase pre-cut butternut squash cubes from the store.
• Make sure to toast the pecans just until fragrant to enhance their flavor without burning them.
• For added sweetness, you can sprinkle a little extra maple syrup over the finished salad before serving.
Benefits:
• Butternut squash is rich in vitamins, minerals, and antioxidants, including vitamin A, vitamin C, and potassium, which support overall health and immunity.
• Goat cheese provides a creamy texture and tangy flavor while being lower in fat and calories compared to many other cheeses.
• Pecans add a satisfying crunch to the salad and are packed with heart-healthy fats, fiber, and essential nutrients like manganese and zinc.
Conclusion:
In conclusion, this Harvest Roasted Butternut Squash Salad is not only a feast for the senses but also a nourishing addition to your autumn menu. With its vibrant colors, bold flavors, and nutritional benefits, it’s sure to become a favorite dish for gatherings, weeknight dinners, or simply savoring the flavors of the season. Enjoy the taste of fall with every delightful bite of this exquisite salad!