Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Butternut Squash 3 Ways: Autumn Butternut Squash Salad
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 882
- Total Fat
- 52 g
- Saturated Fat
- 10 g
- Carbohydrates
- 106 g
- Dietary Fiber
- 17 g
- Sugar
- 40 g
- Protein
- 15 g
- Cholesterol
- 13 mg
- Sodium
- 2059 mg
Roast one butternut squash and you can feed yourself for days. Use one third in this perfect autumn salad made with tart cranberries, crunchy pecans and creamy goat cheese. Save the rest for Mushroom Ravioli with Brown Butter, Sage and Butternut Squash and Curried Coconut Butternut Squash Soup.
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 882
- Total Fat
- 52 g
- Saturated Fat
- 10 g
- Carbohydrates
- 106 g
- Dietary Fiber
- 17 g
- Sugar
- 40 g
- Protein
- 15 g
- Cholesterol
- 13 mg
- Sodium
- 2059 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Trim the top and bottom of the squash. Cut the squash in half lengthwise, then scoop the seeds out with a large spoon. Place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
- Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups of squash. Place in a bowl and set aside. Reserve the remaining squash for another use.
- Whisk together the maple syrup, vinegar, mustard, 3/4 teaspoon salt and a few grinds pepper in a medium bowl. Slowly drizzle in the remaining 3 tablespoons olive oil until fully combined and emulsified.
- Toss the salad greens, pecans, cranberries and squash in a large bowl. Season with a pinch of salt and toss. Drizzle with the dressing and toss to coat.
- Divide the salad between 2 shallow bowls and sprinkle each with half the goat cheese (about 1 tablespoon).
Looking for Something Else?
Related Pages
- Roasted Butternut Squash Salad with Warm Cider...
- Roasted Butternut Squash Salad Recipe
- Grated Spicy Butternut Squash Recipe
- Roasted Beet, Butternut Squash & Apple Salad...
- Kale and Butternut Squash Salad with Warm Bacon...
- Pork Chops with Squash and Sage Recipe
- Butternut Squash, Kale and Farro Salad Recipe
- Butternut Squash and Sausage Salad Recipe
- Butternut Squash and Farro Salad Recipe