Butternut Squash Salad

Name: Butternut Squash Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 lb (500g) butternut squash (peeled and deseeded); 1 tablespoon maple syrup; 1 tablespoon olive oil; 1/2 teaspoon cumin; 1/2 teaspoon cinnamon; 1/8 teaspoon cayenne pepper; salt and pepper; 1/2 cup (50g) walnuts; 1 teaspoon butter; 1 tablespoon honey; 1/8 teaspoon cinnamon; pinch of salt; 2 tablespoons olive oil; 2 teaspoons apple cider vinegar; 2 teaspoons lemon juice; 2 teaspoons maple syrup; 1/2 teaspoon Dijon mustard; salt and pepper; 2 handfuls arugula; 1/4 cup pomegranate seeds; 1 1/2 ounces (45g) feta cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2 servings
Calories
636 kcal
Course
Salad
Cuisine
American

Butternut Squash Salad

Yael Holden

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

for the butternut squash:

1 lb (500g) butternut squash (peeled and deseeded) which is 4 cups raw butternut squash cubes
1 tablespoon maple syrup
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
salt and pepper to taste

cinnamon honey candied walnuts:

1/2 cup (50g) walnuts
1 teaspoon butter
1 tablespoon honey
1/8 teaspoon cinnamon
pinch of salt

dressing:

2 tablespoons olive oil
2 teaspoons apple cider vinegar
2 teaspoons lemon juice
2 teaspoons maple syrup
1/2 teaspoon Dijon mustard
salt and pepper to taste

for the salad:

2 handfuls arugula
1/4 cup pomegranate seeds
1 1/2 ounces (45g) feta cheese

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Instructions

Bake butternut squash:
Preheat the oven to 400°F (200°C).
Peel butternut squash, remove the seeds and cut into 1-inch (2.5 cm) cubes. Place on a baking sheet lined with parchment paper, add maple syrup, olive oil, cumin, cinnamon, cayenne, season with salt and pepper. Toss until evenly coated.
Bake for about 17-20 minutes or until fork-tender. If the spices have not burned at the baking sheet, toss the baked butternut squash with the remaining sauce/spices on the parchment paper.
Make candied walnuts: Melt butter in a medium pot. When it's bubbling add honey, cinnamon and a pinch of salt, stir to combine. Add walnuts, stir to coat, and cook for 1-2 minutes or until the sauce is thickened and coats the walnuts. Transfer walnuts to a baking sheet lined with parchment paper, make sure all the walnuts are laying apart (or they will stick to each other). Leave to dry.
Make the dressing: add all the ingredients for the dressing into a medium jar. Close the lid and shake intensely until all the ingredients are well-combined.
Assemble the salad: wash and spin dry arugula (preferably in a salad spinner), arrange on two plates. Place roasted butternut squash and candied walnuts on top. Sprinkle with pomegranate seeds and crumbled feta. Pour over the dressing.
Enjoy!

Notes

TIP: I have a separate post with a video showing the best way to open and deseed a pomegranate.
Calories = 1 serving (1/2 of the recipe). This is only an estimate!