Recipes

Butternut Squash Salad – THS

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The most effective methods you possibly can hold your meals price range in examine is to ensure you’re utilizing up what you’ve obtained in your pantry. So this week I used up a bunch of “leftover” elements I had available to make this positively attractive butternut squash salad. It’s easy however elegant, and really simple to organize. Plus, it meal preps nice, so I’m undoubtedly going to consuming this for lunch for the following few days!

Overhead view of a butternut squash salad in a bowl with a fork.

What’s in This Butternut Squash salad?

I had a bunch of leftovers from the Roasted Brussels Sprouts Salad that I made for Thanksgiving, so I repurposed the flavors into this Butternut Squash Salad. As an alternative of utilizing Brussels sprouts because the “inexperienced” I used easy combined greens. I swapped out the roasted candy potatoes for roasted butternut squash (as a result of I had gotten a bunch of these on sale a few weeks in the past), added some dried cranberries, after which topped the salad with the identical mixture of pecans, goat cheese, and a do-it-yourself maple Dijon French dressing. It’s so easy, however feels so ✨fancy✨.

Make it a Meal

I might serve this salad, as written, as a facet dish or as a part of a meal. If you wish to bulk it up a bit and switch this right into a “meal salad” right here are some things you possibly can add:

  • Cooked turkey breast
  • Cooked rooster breast
  • Cooked bacon
  • Cooked farro or barley
  • Cooked wild rice
  • Diced apples or pears
  • Thinly sliced purple onions

Different Cheese Choices

Not everyone seems to be a fan of goat cheese and it’s not all the time essentially the most inexpensive cheese on the shelf, so if you should swap that out for an additional choice attempt diced white cheddar, shaved Parmesan, or perhaps one thing like manchego.

Find out how to Retailer Butternut Squash Salad for Meal prep

As I discussed above, I’m going to be meal prepping this salad for my lunches. One of the best ways to maintain this salad contemporary for a couple of days is to make use of the correct layering approach. Layer this salad in your meal prep container with dressing and toppings on the underside and the fragile greens on prime. So it might go on this order: dressing, butternut squash, pecans, cranberries, goat cheese, greens. This retains the greens away from the dressing and prevents them from being squished by the heavy toppings. While you’re able to eat, simply shake or stir! The salad ought to keep good within the fridge for about 4 days.

Butternut squash salad in the serving dish with wooden utensiles.

Butternut Squash Salad

This colourful butternut squash salad options roasted butternut squash, tender greens, flavorful toppings, and a maple Dijon French dressing.

Creator: Beth – THS

Close up overhead shot of one serving of butternut squash salad in a bowl.

Roasted Butternut Squash

  • 2 lbs. butternut squash ($1.78)
  • 1 Tbsp olive oil ($0.13)
  • 1 pinch salt ($0.01)
  • 1 pinch pepper ($0.01)

Maple Dijon French dressing

  • 1/4 cup olive oil ($0.52)
  • 2 Tbsp maple syrup ($0.64)
  • 2 Tbsp apple cider vinegar ($0.15)
  • 1 tsp Dijon mustard ($0.02)
  • 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp freshly cracked black pepper ($0.02)

Salad

  • 4 cups spring combine ($1.75)
  • 1/4 cup dried cranberries ($0.27)
  • 1/4 cup chopped pecans ($0.59)
  • 1 oz. goat cheese ($0.50)
  • Preheat the oven to 400ºF. Peel and slice 2 lbs. of butternut squash into ½-inch cubes (about 4 cups cubes).

  • Place the cubed butternut squash on a parchment-lined baking sheet, drizzle with olive oil, and add a pinch of salt and pepper. Toss the squash till nicely coated in oil.

  • Roast the squash within the oven for about half-hour, stirring as soon as after about 20 minutes of roasting. After half-hour the squash must be tender with slightly little bit of browning on the perimeters. Permit the squash to chill.

  • Whereas the squash is roasting, make the French dressing. Whisk collectively the olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Set the dressing apart.

  • When the squash is cool to your liking (you should utilize it heat or room temperature), construct the salad. Place the spring combine on the underside, then prime with the roasted squash, dried cranberries, chopped pecans, and crumbled goat cheese.

  • If serving straight away, add about half of the dressing and toss to coat. Add extra dressing to every serving as wanted.

See how we calculate recipe prices right here.

Serving: 1saladEnergy: 378kcalCarbohydrates: 42gProtein: 5gFats: 24gSodium: 216mgFiber: 6g

Find out how to Make Butternut Squash Salad – Step by Step Pictures

Butternut squash being prepped for roasting.

Preheat the oven to 400ºF. Peel and cube about 2 lbs. of butternut squash into ½-inch cubes (about 4 cups as soon as diced). Add the squash to a parchment-lined sheet pan, then drizzle with 1 Tbsp olive oil and add a pinch of salt and pepper. Toss till the butternut squash is evenly coated.

Roasted Butternut squash on a sheet pan.

Roast the butternut squash within the preheated oven for half-hour, stirring as soon as after about 20 minutes within the oven. After half-hour the squash must be tender and have some caramelization on the perimeters (brown colour). Permit the squash to chill barely.

Close up of maple do

Whereas the butternut squash is within the oven, put together the maple Dijon French dressing. Whisk collectively ¼ cup olive oi, 2 Tbsp maple syrup, 2 Tbsp apple cider vinegar, 1 tsp Dijon mustard, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing apart.

Layered salad in the serving bowl with dressing in a jar on the side.

You’ll be able to serve this salad with the squash nonetheless barely heat, room temperature, or chilled. As soon as the squash has cooled to your liking, it’s time to construct the salad. Add 4 cups spring combine to a big serving bowl, then prime with the roasted butternut squash, chopped pecans, dried cranberries, and crumbled goad cheese. If meal prepping the salad, add the elements to particular person containers within the reverse order (dressing first, toppings, then spring combine).

Dressing being poured over the salad in the serving bowl.

Add about half of the dressing, then toss the salad to coat. Add extra dressing to every serving to style.

Close up overhead shot of one serving of butternut squash salad in a bowl.

I prefer to prime every salad bowl with slightly extra pepper and a pinch of salt, however that’s simply me! Irrespective of the way you serve it, this butternut squash salad is the proper mixture of candy, savory, nutty, and creamy flavors!

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