If you’re looking for a side dish that wows, you’ve found it! This Maple Roasted Butternut Squash Salad is vibrant, tasty, and easy to make. With its sweet and savory flavors, it’s a perfect accompaniment for any meal. In this post, I’ll guide you through the simple steps to create a salad that’s not just visually stunning but also packed with nutrients. Let’s dive into the delightful world of fall flavors!
Ingredients
Main Ingredients for Maple Roasted Butternut Squash Salad
– 1 medium butternut squash, peeled and cut into bite-sized cubes
– 4 cups of mixed greens (a blend of arugula, spinach, and kale)
– 1/2 cup dried cranberries, plump and sweet
– 1/2 cup walnuts, roughly chopped for crunch
– 1/4 cup feta cheese, crumbled (optional for creaminess)
Dressing Components
– 2 tablespoons extra virgin olive oil
– 2 tablespoons pure maple syrup
– 1 teaspoon ground cinnamon
– 2 tablespoons apple cider vinegar for tang
– 1 tablespoon Dijon mustard for flavor depth
Seasoning Essentials
– Sea salt
– Freshly cracked black pepper
In this Maple Roasted Butternut Squash Salad, I use fresh and vibrant ingredients. The butternut squash brings sweetness and a lovely texture. Mixed greens add color and nutrition. Dried cranberries give a sweet and tart punch. The walnuts add a nice crunch. If you want creaminess, sprinkle in some feta cheese.
For the dressing, I combine olive oil, maple syrup, and cinnamon. The apple cider vinegar adds tang, while Dijon mustard deepens the flavor. Season well with salt and freshly cracked black pepper. Each ingredient works together to create a delightful salad that’s both simple and satisfying.
Step-by-Step Instructions
Preparation Steps
– Preheat the oven to 400°F (200°C). This makes sure the squash roasts well.
– Peel and cut the butternut squash into bite-sized cubes. Place them in a large bowl.
– Add 2 tablespoons of extra virgin olive oil, 2 tablespoons of pure maple syrup, 1 teaspoon of ground cinnamon, sea salt, and black pepper to the bowl. Toss well to coat each piece evenly.
Roasting the Butternut Squash
– Line a large baking sheet with parchment paper. Spread the seasoned squash in a single layer.
– Roast the squash for 25–30 minutes. Stir halfway through to ensure even cooking. Look for a fork-tender texture and a golden color.
Dressing and Assembly
– While the squash roasts, prepare the dressing. In a small bowl, whisk together 2 tablespoons of apple cider vinegar and 1 tablespoon of Dijon mustard. Add a pinch of salt and a few grinds of black pepper.
– In a large serving bowl, combine 4 cups of mixed greens, the warm roasted butternut squash, 1/2 cup of dried cranberries, 1/2 cup of roughly chopped walnuts, and 1/4 cup of crumbled feta cheese if you like.
– Drizzle the dressing over the salad and gently toss everything together. Make sure each piece is coated well.
– Serve the salad right away while the squash is warm. You can let it cool slightly if you prefer a refreshing dish.
Tips & Tricks
Perfecting the Roasting
To get that perfect caramelization on your butternut squash, follow these tips:
– Cut Squash Evenly: Make sure the cubes are about the same size. This helps them cook evenly.
– Use Enough Space: Spread the squash in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting.
– High Heat: Roasting at 400°F (200°C) is key. This temperature helps develop a nice, golden color.
For stirring, do this halfway through roasting. This action allows all sides to brown nicely. Just be gentle so you don’t break the squash cubes.
Salad Assembly Tips
The order of layering matters for a great salad. Start with the mixed greens in your bowl. Next, add the warm butternut squash on top. The warmth wilts the greens slightly, which adds a nice texture. After that, sprinkle on the dried cranberries and walnuts. If you choose to use feta, add it last.
For presentation, use individual plates. Garnish each plate with extra feta and a few walnuts for a pop of color. A light drizzle of maple syrup can make it look more inviting.
Serving Suggestions
This salad is best served warm, right after you mix it. The warm squash and dressing make each bite blissful. However, if you prefer it cool, let it sit for a bit before serving.
Pair this salad with roasted chicken or a hearty grain dish. It also goes well with a light soup for a complete meal. Enjoy the flavors and textures together!
Variations
Dietary Adaptations
You can easily make this salad vegan. Just leave out the feta cheese. The salad still tastes great without it. For gluten-free options, check your Dijon mustard. Most brands are gluten-free but confirm just to be safe.
Alternative Ingredients
You can swap nuts or seeds based on your taste. Try pecans or pumpkin seeds for a new twist. Adding seasonal vegetables also works well. Roasted Brussels sprouts or beets can add more color and flavor.
Flavor Boosters
Spice up the dressing for extra flavor. Add garlic powder or a pinch of cayenne pepper for heat. You can also use fresh herbs like basil or cilantro as a topping. They add freshness and a nice pop of flavor.
Storage Info
Storing Leftovers
Store any leftover salad in an airtight container. The mixed greens should go in a separate bag to keep them fresh. Refrigerate the salad right away. This helps keep the flavors and textures nice. Aim to eat leftovers within three days for the best taste.
Reheating Instructions
To reheat the butternut squash, use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the squash on a baking sheet and warm it for about 10 minutes. This keeps the squash tender and avoids sogginess. In the microwave, heat for one minute at a time. Stir between each minute to keep the texture nice.
Shelf Life
The fresh salad lasts about three days in the fridge. The roasted squash can stay good for up to five days if stored separately. This way, you can enjoy each part at its best.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad ahead. First, roast the squash and let it cool. Store it in an airtight container in the fridge. You can mix the dressing in another container. Keep the greens separate until serving. This will keep them fresh and crisp. Combine everything just before serving for the best taste.
What are the best substitutes for butternut squash?
If you can’t find butternut squash, try these options:
– Acorn squash
– Sweet potatoes
– Pumpkin
– Delicata squash
These veggies work well and add great flavor to your salad.
How do I ensure my butternut squash is perfectly cooked?
To check if your squash is done, use a fork. It should easily pierce the cubes. You want them tender but not mushy. For more flavor, you can add extra spices or herbs. This adds depth to your dish and makes it even tastier.
Maple roasted butternut squash salad is a tasty and healthy dish you can easily make. We covered the key ingredients, easy steps, and helpful tips for perfecting the dish. You can also explore fun variations and storage methods. I encourage you to try this salad for a delicious meal. Enjoy the mix of flavors, colors, and textures. This dish is sure to impress at gatherings or for a cozy dinner at home. Happy cooking!
