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Autumn Salad with Butternut Squash

Autumn Salad with Butternut Squash

Autumn is a magical time of year, with its crisp air, vibrant colors, and abundance of delicious seasonal produce. One vegetable that truly shines during this season is the butternut squash. With its sweet and nutty flavor, it’s the perfect ingredient to incorporate into a hearty and flavorful autumn salad.

The Beauty of Butternut Squash

Butternut squash is not only a tasty addition to your autumn salad, but it also brings a host of health benefits. Packed with vitamins A and C, as well as fiber and potassium, this versatile vegetable is a great way to boost your immune system and support overall well-being.

When roasted, the butternut squash develops a rich caramelized flavor that pairs perfectly with the other ingredients in your salad. Its creamy texture adds a satisfying element to every bite, making it a true star of the dish.

A Symphony of Flavors

Creating an autumn salad with butternut squash is like composing a symphony of flavors. The sweetness of the squash is beautifully balanced by the earthiness of mixed greens, the tartness of dried cranberries, and the crunch of toasted walnuts.

Imagine taking a forkful of this delightful salad and experiencing the warmth of the roasted squash, the refreshing crispness of the greens, and the burst of tangy sweetness from the cranberries. It’s a culinary journey that will satisfy both your taste buds and your soul.

A Touch of Elegance

Not only does an autumn salad with butternut squash taste incredible, but it also adds a touch of elegance to any meal. Whether you’re serving it as a side dish at a dinner party or enjoying it as a light lunch, this salad is sure to impress.

The vibrant colors of the ingredients create a visually stunning dish that is as beautiful as it is delicious. The deep orange of the roasted squash, the vibrant green of the mixed greens, and the deep red of the cranberries come together to create a work of art on your plate.

FAQs

Q: Can I substitute butternut squash with a different vegetable?

A: Absolutely! While butternut squash is the star of this salad, feel free to experiment with other seasonal vegetables like sweet potatoes or acorn squash.

Q: Can I make this salad in advance?

A: Certainly! You can prepare the ingredients in advance and assemble the salad just before serving to ensure maximum freshness.

Q: What dressing pairs well with this salad?

A: A light vinaigrette made with apple cider vinegar and Dijon mustard complements the flavors of the salad perfectly. Alternatively, a balsamic glaze can also be drizzled over the top for added sweetness.

Q: Can I add protein to this salad?

A: Absolutely! Grilled chicken, roasted turkey, or even crumbled goat cheese are fantastic additions that will add protein and extra flavor to your autumn salad.

Q: Can I make this salad vegan?

A: Absolutely! Simply omit any animal-based ingredients like cheese or honey and use a vegan-friendly dressing to make this salad suitable for a vegan diet.

Q: What other toppings can I add to this salad?

A: The possibilities are endless! You can add sliced apples, pomegranate seeds, or even candied pecans for an extra burst of flavor and texture.

Q: How long does the butternut squash need to roast?

A: It typically takes about 25-30 minutes at 400°F (200°C) to roast butternut squash to perfection. Be sure to flip the cubes halfway through to ensure even roasting.

Q: Can I serve this salad warm?

A: Absolutely! While this salad is traditionally served cold, you can enjoy it warm by roasting the squash just before serving and combining it with the other ingredients while still warm.

Q: Can I prepare the butternut squash in advance?

A: Yes! You can roast the butternut squash cubes ahead of time and store them in the refrigerator until you’re ready to assemble the salad.

In Conclusion

An autumn salad with butternut squash is the epitome of seasonal goodness. Its flavors, colors, and textures come together to create a truly memorable dish. Whether you’re looking for a healthy and satisfying lunch or a side dish that will impress your guests, this salad is the perfect choice. So embrace the flavors of fall and indulge in the delights of a delicious autumn salad with butternut squash.

Autumn Salad with Butternut Squash compressed image1

Autumn Salad with Butternut Squash

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salads
Cuisine American
Servings 8

Ingredients
  

  • Ingredients:
  • 4 cups butternut squash , cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and ground black pepper , to taste
  • 1 teaspoon olive oil
  • ½ cup raw pumpkin seeds
  • ½ teaspoon sea salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • 2 teaspoons maple syrup
  • ¼ cup aged balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1 clove garlic , minced
  • ½ teaspoon salt
  • ½ teaspoon crushed black pepper
  • 1 (6 ounce) package mixed greens
  • 2 Fuyu persimmons , peeled and sliced crosswise into 1/8-inch slices
  • 1 (4 ounce) package crumbled feta cheese
  • 1 cup pomegranate seeds

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper.
  • In a bowl, toss the butternut squash with olive oil, salt, and pepper until well coated.
  • Spread the seasoned squash out on the prepared baking sheet.
  • Roast the squash in the preheated oven for 20 to 30 minutes, or until it is browned on the edges, stirring halfway through.
  • Allow the roasted squash to cool to room temperature.
  • In a small frying pan, heat oil over medium heat.
  • Add pumpkin seeds, salt, paprika, and cumin to the pan and cook, stirring often, until fragrant (about 2 to 3 minutes).
  • Stir in the maple syrup to coat the pumpkin seeds, then remove the pan from heat.
  • In a glass jar with a screw-top lid, combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper.
  • Tighten the lid and shake the jar vigorously to emulsify the dressing.
  • On a large platter, layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds.
  • Drizzle 1 to 2 tablespoons of the vinaigrette over the salad, and serve the remaining vinaigrette alongside.
  • The squash,
Keyword and, Butternut, Fruits, How, Ideas, Pomegranates, Recipes, Salad, salads, Squash, Thanksgiving, To, Vegetable, Vegetables, winter
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April

Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!

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