Drizzle with olive oil and season with salt and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender. 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. Step 2: Place the squash chunks on the prepared baking sheet. Putting them together in one single dish cuts down the number of sides you have to make and saves you time in the kitchen. Prepare the Butternut for baking. With a broad range of flavors and textures, this salad can be served for lunch or dinner. Here are a few ways to serve it: Yes! We do our best to provide accurate nutritional analysis for our recipes. It's hearty enough to be a meal on its own, but it'd also be a wonderful holiday side dish. Coarsely chop for the salad. How to assemble butternut squash salad with garlic sage dressing Add greens. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Denise Browing a professional chef and cookbook author. crop of squash and was looking for different ways to use it. Used mix of Romaine and spinach/arugula. Delicious salads do exist! Roast for 15-20 minutes or until just tender. Roast for 30 to 35 minutes, or until tender and browned around the edges. Spread butternut squash pieces into a single layer on the baking sheet lined with parchment paper. The candied pecans are really yummy! document.getElementById( "ak_js_4" ).setAttribute( "value", ( new Date() ).getTime() ); This field is for validation purposes and should be left unchanged. I noticed that measurement is not in the recipe either. extra-virgin olive oil, labneh, olive oil, salt, lemon, mint leaves and 5 more. Get recipes worth repeating and more from A Couple Cooks, straight to your inbox. As you can see, it is quick to put together and the only thing you have to cook is the squash. 3, Prepare the salad: Meanwhile, arrange mixed greens and baby kale in a large salad bowl. In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper. This looks wonderful! STEP 2 Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Roast the butternut squash. Although, I think you forgot to mention how much water to add to the egg white and vanilla. This salad is one of our favorites during the fall and winter. Once assembled, the salad needs to be eaten soon after; otherwise, the maple-Dijon dressing wilts the spinach, the squash gets mushy, and the pecans soften. from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor. From the crisp peppery bite of the arugula to the soft warm bite of the butternut squash to the crunchy bite of the . This salad packs a huge punch of flavor, thanks to 6 essential components: This butternut squash salad recipe is super easy to pull off. Receive free weekly recipes & inspiration. Weve served this one to guests and everyone remarks how tasty it is, especially the acidic zing of the dressing. Salad Preheat oven to 425F Toss squash and brussels sprouts in oil. 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). This butternut squash salad is a must-try fall recipe! Depending on how small or large your basket is, you may have to cook it in batches. 7 & 8. leave me a comment below. Here are some ideas: This mighty squash is king in the fall and winter! You don't want it to get mushy, just tender. Toast in the oven for 4-5 minutes, watching closely to avoid burning. Toss butternut squash cubes in 1 1/2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper (amounts as original recipe is written // adjust if altering batch size). Spread coated pecans onto a baking sheet. Spread out evenly on prepared baking sheet and Roast 15-20 minutes or until the pieces are fork tender. Remove squash from oven and combine with half of the vinaigrette. Remove butternut squash from the oven or air fryer, and then gently toss it into the salad to combine. Hi Natalie, yep, the dressing will keep well in the fridge for a few days. Preheat the oven to 425F and line a large baking sheet with parchment paper. Toss to evenly coat, then spread the squash into a single layer. 6, Top the salad with goat cheese and serve. PIC. Toss the pecans into this mixture and then remove with a slotted spoon. Toss well, then bake in the top rack of the oven for 30 minutes, flipping halfway. Learn how your comment data is processed. 5 Pour about 2-3 tablespoons of the vinaigrette over the salad and gently toss to combine. Make the Vinaigrette: In a small jar, combine the oil, vinegar, maple syrup, mustard, garlic, pepper (to taste), and salt. Here you'll find my family's favorite recipes my two little boys and I have created together. Im not really a salad person but I needed a simple recipe for hosting my family. Pour over the salad, mix to combine. It makes a complete side to pair with this roast turkey or Instant Pot turkey breast. Store leftovers in an airtight container in the fridge for up to one day. That usually means boiling the beets for about 20-30 minutes in boiling water. Roast the squash: Line baking sheet with parchment paper. Toss to ensure that all of the butternut squash is coated. Comment and rate the recipe. Place the squash and chickpeas on a baking sheet lined with baking paper. You can get a third or half of your list checked by simply planning in advance what to serve and buying most of the groceries ahead of time. Use maple syrup in the dressing for vegan. Serve this as a side dish for your next party! baking pan. Pinterest and Pecans arent the only nut that tastes great when candied! Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture. Fluffy quinoa, tangy pomegranate, crisp pumpkin seeds, and a light and fresh vinaigrette you will drown everything in. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Remove from oven and let cool a bit. 4. Prepare a large, rimmed baking sheet with parchment paper. . In a large bowl combine the white sugar, cinnamon, and salt. Serve immediately. Cook Beets Boil fresh beets (with the peel on) in the water until they are soft. Drizzle with more dressing as desired. Spread evenly in an ungreased 15x10x1-in. The best way to avoid soggy leftovers is to serve the salad separately and allow your guests to add their own dressing. Toss to coat. Drizzle with the olive oil. Close the jar tightly and shake until homogeneous and emulsified. Toss the butternut squash and chickpeas with the extra-virgin olive oil, and sprinkle with sea salt and smoked paprika. 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? Toss well to evenly coat the squash. Required fields are marked *. 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. 3/4 cup apple cider (or apple juice) 2 tablespoons cider . Transfer to a large bowl; cool. This is one of the best salads Ive ever had. Roast veggies for 25-30 minutes (more serves may need more time). Come with me and let's prepare it together! STEP 1 Heat oven to 200C/180C fan/gas 6. Line a baking sheet with parchment paper. Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread the squash in the prepared sheet pan and roast until tender and lightly browned, 15 to 20 minutes. Meanwhile, to prepare the squash: Slice off the top and bottom ends of the squash, then slice it in half vertically. Mix with your hands, then lay out in an even layer on the hot baking sheet and roast for 40 minutes or until golden. (to taste; I add about 1 teaspoon salt and 1/2 teaspoon pepper.) We love to eat, travel, cook, and eat some more! Your email address will not be published. They only need 10-15 minutes at room temperature to thaw out enough to eat. ROAST THE SQUASH: Preheat the oven to 400 degrees F. Peel and chop the butternut squash into small bite-sized (1-inch) pieces. A sprinkle of salty cheese sets off the fresh vegetables and its covered in a zesty orange dressing. Is there a date substitution you could recommend? Add more dressing as needed. Another thing that has helped me for years is to cook some dishes in advance or make fewer sides. Toss the squash: Place the butternut squash on a baking sheet. Set aside. For the squash: Preheat the oven to 400F (200C) and line two large baking sheets with parchment paper. For vegan, plant-based, and dairy-free, omit the cheese. Use only enough dressing to dress the salad, then refrigerate the rest. Click the Bookmark Icon to Add to Your Favories. Once pecans are fragrant and golden brown, remove from the oven. In a large mixing bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper. You could also pop it into the air fryer in a single layer at 400 F for 12-15 minutes. . To make this roasted butternut squash salad in advance, make sure to roast the butternut squash and walnuts ahead, following the recipe instructions, and then refrigerate them up to 2 days prior to serving. Transfer it to a large baking sheet lined with foil, arranging it in one single layer, and then roast in the. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved, lunch, starters, salad, autumn, ina's favorite starters, Entertaining, Weeknight, Make Ahead, Light , Vegetarian , Gluten Free , arugula, butternut squash. In another bowl, whisk the egg whites, vanilla, and water together until frothy. Love it! Also follow us on Pinterest at. Home Recipes Side Dishes & Salad Recipes. Preheat oven to 400 degrees F (204 C) and position a rack in the center of the oven. Roast the squash for 15 to 20 minutes, turning once, until tender. The combination of flavors and textures were delish! Blend at high speed until combined. So grateful for this site!!! Display a Gravatar image next to my comments. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Meet Sonja and Alex Overhiser: Husband and wife. Here are a few more tasty butternut squash recipes to enjoy this season: Vegetarian and gluten-free. Drizzle with olive oil and maple syrup, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Preheat the oven to 400F (200C). The maple-Dijon dressing is creamy, tangy, and luscious the perfect topping for caramelized roasted squash, salty crumbly cheese, crunchy pecans, and sweet dried cranberries.