Butternut Squash Salad Recipe

Butternut squash: A sweet, nutty-flavored winter squash that becomes tender and caramelized when roasted.

Olive oil: Used to coat the squash for roasting, adding a rich flavor and helping with caramelization.

Salt: Enhances the natural flavors of the ingredients.

Freshly ground black pepper: Adds a touch of heat and complexity to the dish.

Mixed greens: A blend of leafy greens that provide a fresh, crisp base for the salad.

Cherry tomatoes: Juicy and sweet, they add a burst of color and flavor.

Red onion: Thinly sliced for a sharp, tangy contrast to the sweet squash.

Toasted pumpkin seeds: Add a crunchy texture and nutty flavor.

Balsamic vinegar: A tangy, slightly sweet vinegar that ties all the flavors together.

When roasting butternut squash, ensure the pieces are evenly sized to promote uniform cooking. For added flavor, consider sprinkling a pinch of cinnamon or nutmeg on the squash before roasting. This will enhance the natural sweetness and add a warm, aromatic note to your salad.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness when roasted, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, suitable for roasting.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a different kind of heat and spice, enhancing the flavor profile.

• mixed greens - Substitute with spinach: Spinach provides a similar leafy base with a slightly different texture and nutritional profile.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent alternative.

• red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to red onions, suitable for salads.

• toasted pumpkin seeds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor, making them a great substitute.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, suitable for salad dressings.

• To store your delightful butternut squash salad, first ensure the salad is completely cooled to room temperature. This prevents condensation and sogginess.
• Transfer the salad to an airtight container. For best results, use a container with a tight-fitting lid to keep the mixed greens fresh and crisp.
• Store the container in the refrigerator. The salad will stay fresh for up to 3 days. For optimal taste, consume within 1-2 days.
• If you want to keep the salad components fresh longer, store the roasted butternut squash separately from the mixed greens. Combine them just before serving.
• To freeze the butternut squash, place the roasted cubes on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• Label the container with the date. The frozen butternut squash can be stored for up to 3 months.
• When ready to use, thaw the butternut squash in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
• Avoid freezing the entire salad as mixed greens and cherry tomatoes do not freeze well and will lose their texture.
• For the best flavor, add balsamic vinegar just before serving to keep the salad vibrant and fresh.

• Gently reheat the butternut squash in a preheated oven at 350°F (175°C) for about 10 minutes. This will help maintain its caramelized texture without making it mushy.
• Alternatively, use a microwave-safe dish to reheat the butternut squash on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.
• For the mixed greens, cherry tomatoes, and red onion, it's best to keep them cold. If they have been mixed with the butternut squash, separate them before reheating the squash.
• Toast the pumpkin seeds lightly in a dry skillet over medium heat for 2-3 minutes to refresh their crunch.
• Once the butternut squash is reheated, combine it back with the cold salad ingredients. Drizzle with a bit more balsamic vinegar if needed to freshen up the flavors.
• Serve immediately to enjoy the contrast of warm butternut squash and cool, crisp mixed greens.

• Oven: Used to roast the butternut squash at a high temperature to achieve tenderness and caramelization.

• Baking sheet: Provides a flat surface for spreading out the cubed butternut squash evenly for roasting.

• Mixing bowl: A large bowl to combine all the salad ingredients together.

• Knife: Essential for peeling, cubing the butternut squash, and slicing the red onion.

• Cutting board: A sturdy surface to safely chop and prepare the vegetables.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and balsamic vinegar accurately.

• Tongs: Handy for tossing the salad ingredients together evenly.

• Spatula: Useful for turning the butternut squash on the baking sheet to ensure even roasting.

• Serving bowl: A bowl to present the finished salad attractively.

• Oven mitts: Protect your hands when handling the hot baking sheet from the oven.

Pre-cut the squash: Buy pre-peeled and cubed butternut squash from the store to save prep time.

Use pre-washed greens: Opt for pre-washed mixed greens to eliminate the need for washing and drying.

Toast seeds in bulk: Toast a large batch of pumpkin seeds and store them for future use.

Quick cool squash: Spread the roasted butternut squash on a cool baking sheet to speed up the cooling process.

Batch roast veggies: Roast extra vegetables for use in other meals throughout the week.