Description
A vibrant Roasted Butternut Squash Salad featuring tender roasted squash, fresh herbs, crunchy nuts, and a light dressing for a delicious and healthy side or main dish.
Ingredients
Units
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup mixed fresh herbs (parsley, thyme, rosemary)
- 1/4 cup mixed nuts (walnuts, pecans, or almonds), toasted
- 4 cups baby spinach or mixed greens
- 1/4 cup feta or goat cheese (optional)
- 2 tbsp lemon juice or balsamic vinegar
- 1 tsp honey or maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper.
- Roast for 25-30 minutes until tender and caramelized.
- In a large bowl, combine greens, roasted squash, and herbs.
- Toast nuts in a dry skillet until fragrant, then add to the salad.
- Drizzle with lemon juice or vinegar and a touch of honey or maple syrup if desired. Toss gently.
- Top with crumbled cheese if using and serve immediately.
Notes
- Add cooked quinoa or farro for a more substantial salad.
- Substitute nuts with seeds like pumpkin or sunflower seeds.
- Use different greens such as arugula or kale.
- Incorporate dried cranberries or pomegranate seeds for sweetness.
- Store dressing separately to avoid sogginess.
- Toast nuts just before serving to maintain crunch.
- Add spices like cinnamon, cumin, or smoked paprika for warmth.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg