BUTTERNUT SQUASH 3 WAYS: AUTUMN BUTTERNUT SQUASH SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Butternut Squash 3 Ways: Autumn Butternut Squash Salad image

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.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 10

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

Steps:

  • 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).

There are no comments yet!