Roasted Butternut Squash Salad
User Reviews
5
Roasted Butternut Squash Salad
Description
Roasted Butternut Squash Salad features cubed butternut squash coated in oil, maple syrup, and seasoning, then oven-roasted until golden and caramelized. The salad is built on a bed of mixed lettuce leaves, topped with crumbled feta cheese, fresh pomegranate seeds, and pumpkin seeds for varied textures and flavors. A chili lime dressing made from olive oil, lime zest and juice, garlic, chili powder, and maple syrup adds a zesty, mildly spicy note that complements the natural sweetness of the squash and the salty tang of the feta.
The roasting method allows the squash to develop a slightly crisp exterior while maintaining a soft interior, enhancing the overall mouthfeel of the salad. The fresh pomegranate seeds provide bursts of juice and color, while the pumpkin seeds contribute crunch and nuttiness. The dressing ties all components together with its bright citrus and subtle heat, making this salad a satisfying side or light main dish.
Assembly is straightforward: the salad greens are plated first, followed by the warm roasted squash and sprinkled toppings, finished with a drizzle of the prepared dressing. The balance of sweet, savory, tart, and spicy elements makes this salad versatile for various mealtime uses, from lunch to dinner.
Ingredients
For the squash:
- 2 cups butternut squash cubes (peeled, deseeded and cut into bite-sized cubes) 400g
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon maple syrup
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
For the salad:
- 6 ounces lettuce mixed leaves 170g
- 2 tablespoons feta cheese crumbled or vegan feta
- 2 tablespoons pomegranate seeds
- 1 tablespoon pumpkin seeds
Chili Lime Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lime zest
- 1 tablespoon lime juice
- 1 cloves garlic minced
- ½ teaspoon chili powder (mild or hot)
- ½ teaspoon kosher salt
- ½ teaspoon maple syrup (or honey)
Instructions
- Preheat the oven to 400° F (200°C).
- Wash the outside of the squash well. Using a sharp knife, carefully cut the butternut squash in half and scoop out and discard the seeds.
- Place the half squash on the cutting board with the cut side down (so it doesn’t roll) and cut into ½-inch cubes
- Mix the oil, maple syrup, salt and pepper in a large bowl, then add the squash and use your hands to coat the slices well. Place the butternut slices onto the prepared baking sheet in a single layer and season with the salt and pepper.
- Place into the oven and roast for 10 minutes, then flip each piece over and roast for a further 5 minutes or until golden brown.
- Meanwhile, for the dressing, whisk the ingredients together in a small bowl. Taste and adjust seasonings as desired. Set aside.
- To serve, pile the plates or a serving dish with the lettuce and top with the roasted squash.
- Sprinkle with the crumbled feta, pomegranate seeds, and pumpkin seeds.
- Drizzle with as much dressing as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 8mg | 3% |
| Sodium | 473mg | 20% |
| Potassium | 378mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 7768IU | 155% |
| Vitamin C | 19mg | 21% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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