Roasted Butternut Squash + Cranberry Salad

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I am not ready to stop cooking with butternut squash yet.  No no no, not doing it.  While squash is typically a fall and winter ingredient, I don’t really care because (a) I like how it tastes and (b) this one from the grocery store tasted perfectly perfect.

I love this salad because it is simple but there are so many different flavors going on.  Sweet butternut squash, tart cranberries, earthy greens and the light crisp of toasted pecans.  I highly recommend investing the effort to make the homemade Apple Cider Vinaigrette dressing, too!  It is a great addition to an already perfect plate of goodness.

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What will you need? (makes 4 salads)

4 cups dark leafy greens

1 large butternut squash

1/4 cup olive oil

3/4 cup toasted pecans

3/4 cup dried cranberries

1/4 cup olive oil

Salt, pepper

For the dressing:

1 medium shallot, thinly sliced

1/4 cup olive oil

1/4 cup apple cider vinegar

1 tbsp apple juice

1 tsp grainy mustard

1 tsp sugar

Salt, pepper

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How do you make it?

Preheat your oven to 400 degrees.  Peel the butternut squash and cut it into cubes, making sure to get the whole thick outer-layer off.  Toss the cubes in some olive oil, kosher salt and pepper.  Bake for about 30 minutes, poking the cubes at the end with a toothpick to make sure they are done.  With only a few minutes remaining, toss in your cranberries and finish baking.

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Plate about 1 cup of the mixed greens.

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Add some of your squash/cranberry mixture, along with the freshly toasted pecans.

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To make the dressing, simply add all of the ingredients together in a bowl and whisk to combine.

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Pour the homemade dressing over the top and eat immediately.  This is SUCH an amazing combination of flavors!

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Comments

  1. That’s such a great combination of flavors – perfect for fall haha but I understand! I’m always that way with pumpkin ;)

  2. Sounds great to me. I still have one butternut squash left from my winter storage which I am looking to use up this weekend.

  3. I hear you with not wanting to give up fall foods. I’m a soup fanatic, and despite the fact that we’ve been having 70 to 80 degree days, I’m still making soup. Anyway, this salad looks wonderful! I love the color in it. Celeste:)

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