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This roasted butternut squash salad brightens up chilly evenings with lots of color and flavor-packed layers It is a staple at our table throughout autumn and winter and works perfectly as both a hearty side or a satisfying vegetarian main I first whipped this up for a holiday dinner when we needed something fresh and vibrant to balance heavier dishes and now it is a tradition I look forward to every year
I still remember bringing this to a family gathering where it completely disappeared before anything else Everyone kept asking for the recipe and now I make a double batch just to be safe
Ingredients
- Butternut squash: Brings sweet earthiness and a vibrant color Look for one that feels heavy for its size and has matte skin for best flavor and texture
- Olive oil: Helps the spices cling to the squash and adds richness Choose extra virgin for best results
- Ground cumin: Adds warmth and savory depth Buy whole seeds and toast fresh if you like a bolder note
- Ground coriander: Layers in delicate citrus notes which really lift the dish
- Cinnamon: Gives subtle sweetness making the squash taste extra cozy Go for Ceylon if you can find it
- Smoked paprika: Adds subtle smokiness Try Spanish paprika if you want even more flavor
- Salt and black pepper: Sharpen all the other flavors Use flaky sea salt for best effect if available
- Mixed greens: Give bite freshness and structure Use a bold mix of arugula spinach and baby kale for contrast
- Red onion: Brings sharpness Slice thinly and soak in cold water to mellow if desired
- Dried cranberries: Dot sweet tart bursts through every bite Look for unsweetened if you prefer
- Toasted walnuts: Give crunch and nutty warmth Toast them yourself to enhance flavor
- Goat cheese: Is creamy and tangy which balances the richness of the squash Fresh goat cheese crumbles best when cold
- Balsamic vinegar: Contributes bright acidity and fruitiness Use aged balsamic for a richer dressing
- Dijon mustard: Thickens the dressing and adds sharpness Pick a smooth style for the silkiest texture
- Maple syrup: Gives natural sweetness Taste as you go for a just-right touch
- Fresh garlic: Turns the dressing aromatic Mince as finely as possible for an even flavor
Step-by-Step Instructions
- Prep the Oven and Squash:
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup Carefully peel and cube the squash into even pieces to guarantee every bite roasts at the same pace
- Season and Roast:
- In a large mixing bowl whisk together olive oil cumin coriander cinnamon smoked paprika salt and black pepper Toss the squash cubes in the mixture making sure each piece is fully coated Spread the cubes evenly on your prepared baking sheet so they are not crowded Roast for 25 to 30 minutes flipping them halfway for even caramelization The squash should come out golden and fork tender Let it cool for a moment but keep it warm
- Mix the Dressing:
- While the squash roasts combine olive oil balsamic vinegar Dijon mustard one tablespoon maple syrup and minced garlic in a small bowl Whisk vigorously until fully blended Taste and then season generously with salt and pepper Add extra maple syrup if you want more sweetness Store in the fridge until you are ready to use
- Assemble the Salad:
- In a large salad bowl toss together your washed greens thinly sliced red onion dried cranberries and toasted walnuts This mixture should look lively and colorful
- Finish and Serve:
- Top your salad base with the warm roasted butternut squash and scatter over the crumbled goat cheese Drizzle your prepared dressing over everything and toss lightly to coat all the ingredients Serve immediately for best flavor and texture
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The tangy goat cheese is always my favorite part especially when it just starts to soften from the warm squash It reminds me of chilly nights gathered around the table sharing good food with friends and family
Storage Tips
Store leftover salad in an airtight container in the fridge for up to two days For best texture keep the components separate and add the squash and dressing just before serving Gently reheat the squash or enjoy it cold both ways are delicious
Ingredient Substitutions
Swap feta cheese for goat cheese if you want a saltier twist Roasted pumpkin or sweet potatoes can stand in for butternut squash If you like a nut free version pepitas work beautifully in place of walnuts
Serving Suggestions
This salad pairs wonderfully with roast chicken or turkey or stands alone as a hearty vegetarian entrée Add grilled shrimp or a poached egg to make it even heartier A sprinkle of pomegranate arils adds festive color for special occasions
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Cultural and Seasonal Notes
Butternut squash is a classic ingredient in North American autumn cuisine Many families feature roasted squash dishes at Thanksgiving and other fall celebrations The combination of sweet squash tangy cheese and bright greens reflects the best of the harvest season
Commonly Asked Questions
- → How do I ensure the squash is perfectly roasted?
Cut the squash into even cubes and toss well with oil and spices. Roast in a single layer at 400°F, flipping halfway, until golden and fork-tender.
- → Can the salad be prepared ahead?
Yes, roast the squash and prepare the dressing in advance. Store separately and toss together just before serving for best texture.
- → What can I use instead of goat cheese?
Feta or ricotta salata are good alternatives if you prefer a different cheese or a milder flavor.
- → Is there a nut-free option?
Simply omit the walnuts or substitute with pumpkin seeds for a nut-free crunch that still adds texture.
- → How should leftovers be stored?
Refrigerate components separately for the best results, or store the tossed salad in an airtight container for up to 2 days.