This delightful butternut squash salad combines the earthy sweetness of roasted butternut squash with the crisp freshness of mixed greens. It's a perfect balance of flavors and textures, making it an ideal dish for any occasion. The addition of cherry tomatoes, red onion, and toasted pumpkin seeds adds a burst of color and crunch, while a drizzle of balsamic vinegar ties everything together beautifully.
If you don't usually have butternut squash or toasted pumpkin seeds in your pantry, you might need to pick these up at the supermarket. Butternut squash is typically found in the produce section, often pre-cut for convenience. Toasted pumpkin seeds can usually be found in the snack or baking aisle. Make sure to get fresh mixed greens and cherry tomatoes for the best flavor.
Ingredients for 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Salad
How to Store or Freeze This Salad
- 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.
How to Reheat Leftovers
- 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.
Best Tools for This Recipe
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.
How to Save Time on Making This Salad
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.
Butternut Squash Salad Recipe
Ingredients
Main Ingredients
- 1 medium Butternut Squash peeled and cubed
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper freshly ground
- 4 cups Mixed Greens
- 1 cup Cherry Tomatoes halved
- ¼ cup Red Onion thinly sliced
- ¼ cup Pumpkin Seeds toasted
- 2 tablespoon Balsamic Vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast in the oven for 25 minutes or until tender and slightly caramelized. Let cool.
- In a large mixing bowl, combine mixed greens, cherry tomatoes, red onion, and pumpkin seeds.
- Add the roasted butternut squash to the salad. Drizzle with balsamic vinegar and toss to combine.
- Serve immediately.
Nutritional Value
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