Butternut Squash Salad
Roasted butternut squash with crispy caramelized edges collides with juicy figs, maple shallot dressing and toasted pecans.
Servings: 6 Servings
Calories: 250kcal
Cost: $7
Ingredients
For the Roasted Squash:
- 4 cups butternut squash peeled and thinly sliced
- 1 teaspoon poultry seasoning
- ½ teaspoon smoked paprika
- 2 teaspoons olive oil
- ½ teaspoon salt or to taste
For the Maple Shallot Vinaigrette:
- 2 tablespoons shallot minced
- 2 teaspoons dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons red wine vinegar or apple cider vinegar
- ½ teaspoon thyme
- ¼ teaspoon ground black pepper
- ½ teaspoon salt or to taste
- ¼ cup extra-virgin olive oil
For the Salad and Garnishes:
- ½ cup pecans
- 6 cups mesclun mix
- 1 cup fresh figs quartered (or ¼ cup dried cranberries)
- ¼ cup micro greens optional
Instructions
- Preheat the oven to 375°F (190°C). Place the squash in a bowl and toss with poultry seasoning, smoked paprika, and olive oil until evenly coated.
- Spread into a single layer on a parchment paper-lined baking pan and roast for 25-28 minutes until tender and lightly browned, turning once halfway through.
- Remove from the oven, and salt to taste, allowing the squash slices to cool slightly.
- To prepare the vinaigrette, whisk the shallot, mustard, maple syrup, vinegar, thyme, pepper, and salt in a bowl. Slowly drizzle in the olive oil while whisking with the tines of a fork until the dressing is emulsified.
- Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant and crisp.
- Place the mesclun mix in a large serving bowl or platter. Arrange the roasted squash, figs or cranberries, and toasted pecans over the greens.
- Drizzle with the vinaigrette. Garnish with micro greens if using, then serve immediately.
Notes
🥷 Slice Ninja:
Uniform slices cook evenly and caramelize beautifully. A mandoline helps, but please be careful if you are using one, OK?
🥄 Dressing Fine-Tuning:
Taste the vinaigrette before committing. Too sharp? Balance it with a splash of maple or olive oil.
🌰 The Friendly Toast:
Toast the pecans right before serving. It unlocks more flavor and keeps things extra crisp.
Nutrition
Calories: 250kcal | Carbohydrates: 26g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 422mg | Potassium: 563mg | Fiber: 4g | Sugar: 13g | Vitamin A: 10539IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 2mg