Butternut Squash 3 Ways: Autumn Butternut Squash Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 882
- Total Fat
- 52
- Saturated Fat
- 10
- Carbohydrates
- 106
- Dietary Fiber
- 17
- Sugar
- 40
- Protein
- 15
- Cholesterol
- 13
- Sodium
- 2059
- Total: 1 hr 5 min
- Active: 15 min
Ingredients
1 butternut squash (about 3 pounds)
4 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 1/2 teaspoons whole-grain mustard
Kosher salt and freshly ground black pepper
5 ounces mixed salad greens
1/2 cup toasted pecans
1/2 cup dried cranberries
2 ounces fresh goat cheese, crumbled
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).