Discover the ultimate comfort food that transforms humble butternut squash into a vibrant and delicious salad! This Baked Butternut Squash Salad is not just a feast for the eyes; it’s a delightful medley of flavors and textures that will leave your taste buds dancing. With its warm roasted squash, creamy feta, crunchy pecans, and sweet cranberries, this dish is perfect for any occasion, whether it’s a cozy family dinner or a festive gathering. Ready to impress your guests and elevate your salad game? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4-6 servings
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tbsp. olive oil
- 1/2 cup mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half lengthwise, remove the seeds, and then cube the flesh into roughly 1-inch uniform pieces to ensure even roasting.
- Place the cubed butternut squash in a large mixing bowl. Drizzle olive oil over the squash, then season generously with salt and freshly ground black pepper. Toss the cubes until they are evenly coated with oil.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows each piece to caramelize and roast properly.
- Roast the butternut squash in the preheated oven for 35-45 minutes, turning the cubes halfway through cooking. The squash is done when it's tender and has golden-brown edges.
- While the squash is roasting, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- Once the squash is roasted and slightly cooled, arrange the mixed greens on a serving platter or individual plates as a base.
- Gently place the warm roasted butternut squash cubes over the mixed greens.
- Sprinkle crumbled feta cheese, toasted pecans, and dried cranberries over the squash.
- If desired, prepare a light vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, and a touch of honey to drizzle over the salad just before serving.
- Serve immediately while the squash is still warm, allowing the heat to slightly wilt the greens and melt the feta cheese.
Tips
- Choosing the Right Squash: Look for a butternut squash that feels heavy for its size and has a smooth, tan skin. This indicates ripeness and sweetness.
- Uniform Cubes: Cut the squash into uniform 1-inch cubes to ensure even roasting. This way, every piece will be perfectly caramelized and tender.
- Don’t Overcrowd the Pan: Spread the squash cubes in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, so give them space to achieve that golden-brown color.
- Watch the Nuts: When toasting pecans, keep a close eye on them as they can burn quickly. Stir frequently and remove them from the heat once they become fragrant.
- Serving Suggestion: For an extra flavor boost, consider drizzling a homemade vinaigrette over the salad right before serving. A mix of olive oil, balsamic vinegar, Dijon mustard, and a hint of honey works wonders!
- Serve Warm: This salad is best enjoyed warm, as the heat from the squash slightly wilts the greens and melts the feta, creating a harmonious blend of flavors.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 20g
Protein: 6g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
