I adore this butternut squash salad. We have it in the fall when the butternuts are pulled from the garden. I can’t wait to get those gems out of the dirt and into my oven to roast and plate them up. This variety of squash holds court over all others in my book and this is a lovely evening salad, served with a piece of chicken, fish or beef. It’s crispy fresh, light but also filling. The butternuts are roasted in a splash of olive oil, salt & pepper and a drizzle of maple syrup, then tossed with cold fresh greens, walnuts, cranberries and parmesan cheese. Add your favorite vinaigrette and you have an amazing fall salad!
Roasted Butternut Squash Salad
- 1 butternut squash – peeled, cored and cut into 1 inch pieces
- 2 tablespoons olive oil
- Sprinkle of salt & pepper
- 1 tablespoon pure maple syrup
- Salad mix – I like Romaine mixed with fresh dark greens
- 1/2 cup chopped walnuts or 1/2 a bag of prepared salad walnuts
- 1/2 cup grated Parmesan
- 1/2 cup dried cranberries
- Preheat the oven to 400 degrees F.
- Line a baking sheet with tin foil for easy clean up. Place cut squash on the foil, drizzle with olive oil, sprinkle with salt & pepper, then add the maple syrup. Toss with clean hands until thoroughly coated.
- Roast for 15 to 20 minutes, turning once, until tender.
- While squash is roasting, prepare your salad greens and place in large salad bowl, put in the frig to chill for the moment.
- Chop the walnuts and toast in a dry skillet until you smell the aroma, remove from heat, slip the nuts out onto a plate & set aside.
- In the chilled salad bowl with greens, add the roasted butternut, walnuts, cranberries, parmesan and a few tablespoons of your favorite vinaigrette. Toss and serve.