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 ;)

    • I know, it is SUCH a Fall salad it is not even funny… but oh well, it happened hahaha. YEAH about pumpkin! Where can we even find it around this time of year though? Just in cans I guess!

  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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