Easy Butternut Squash Salad
User Reviews
5
Easy Butternut Squash Salad
Description
Easy Butternut Squash Salad features evenly roasted slices of butternut squash seasoned with cinnamon, paprika, and pepper. Roasting at high heat followed by broiling creates a charred edge that adds a smoky element. The squash is combined with mixed salad greens and crisp diced Honeycrisp apple, which contrast nicely with the tender squash. A dressing made from orange juice, brown sugar, coriander, and garlic powder brings sweetness and aroma, complementing the warmth of the squash and the crisp apple. Pumpkin seeds provide a nutty crunch topping off the salad.
The salad balances sweet, smoky, and fresh flavors with varied textures, making it a well-rounded dish ideal for a light lunch or side salad. Roasting the squash the night before allows the salad greens to stay fresh and crisp.
The recipe suggests mashing some of the roasted squash into the greens to help the dressing cling and create a cohesive mix. This preparation also helps integrate the squash flavor throughout. The option to add pumpkin seeds adds an optional nutty textural contrast.
Ingredients
- 1 medium butternut squash seeded and sliced
- 2 teaspoons olive oil divided, 1 tablespoon
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 large orange juiced and zest
- ½ to 1 tablespoon brown sugar depending on sweetness preference
- ¼ teaspoon coriander powder
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 5 ounces mixed greens
- 1 apple diced, Honeycrisp variety
- ¼ cup pumpkin seeds optional, raw
Instructions
- Preheat the oven to 425 degrees F. and line a large baking sheet with a silicone mat or parchment paper.
- Put the butternut squash slices in the baking sheet and drizzle with 2 teaspoons of olive oil, sprinkle the cinnamon, paprika, salt, and pepper. Mix well and lay the slices so they are in a single layer. Roast for 15 minutes, and then broil for 2-5 minutes until butternut squash is slightly charred. When ready, remove from the oven and place the baking sheet on a cooling rack.
- In a jar, mix the remaining olive oil, juice of the orange, sugar, coriander, garlic powder, salt, and pepper. Mix well and set aside.
- To assemble the salad, put the mixed greens in a large salad bowl, add half of the roasted squash and mix well. When mixing, mash some of the squash so it mixes and sticks to the greens. Then, add half of the diced apples and mix again. Garnish with the remaining squash and apples.
- Sprinkle the pumpkin seeds on top and serve immediately. Serve with the dressing on the side to keep the greens fresh and crispy.
Notes
- Cut the butternut squash into even slices for uniform roasting.
- Consider buying pre-cut squash to save preparation time.
- Save the squash seeds to clean and roast for a crunchy snack or salad topping.
- Allow roasted squash to cool before adding to salad greens to prevent wilting.
- Roast the squash in advance if planning ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Sodium | 183mg | 8% |
| Potassium | 975mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 23849IU | 477% |
| Vitamin C | 99mg | 110% |
| Calcium | 213mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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