If you are looking for a healthy, delicious salad to make during the fall season, look no further than a fall salad with roasted butternut squash. The following recipe will teach you how to prepare this delicious fall treat. It includes a vinaigrette, dry cranberries, and apples.
Preparing a fall salad with roasted butternut squash
Preparing a fall salad with a butternut squash base is a simple process. You can prepare the butternut squash ahead of time and then just toss it into the salad when it’s time to serve. This salad is also great as an appetizer or side dish and keeps well in the refrigerator for up to five days.
Roasting butternut squash will give the salad a bright orange color and natural sweetness. You can also use other types of squash, such as pumpkin or acorn. You can even add some candied pecans for a crunch factor. You can make these in just a few minutes on the stovetop.
To prepare this fall salad, peel and dice the butternut squash. If you prefer not to cut the squash yourself, you can buy pre-cut butternut squash from the grocery store. The pre-cut squash is peeled, diced, and packaged for your convenience. This way, you don’t have to go through all the trouble of roasting the whole squash yourself.
You will need salad greens and a few ingredients to prepare this salad. Mixing roasted butternut squash, apples, walnuts, and dried cranberries is the best way to highlight seasonal fall produce. This salad will perfectly complement any main course, side dish, or appetizer. It is also a hearty salad that will please your family and friends.
You can add other vegetables to your fall salad. Apples and pears work well as substitutes. You can also try substituting Parmesan for Pecorino cheese if you don’t want the dressing too salty. Other optional ingredients include bacon or roasted chicken.
Making the vinaigrette
To make the dressing for this fall salad with roasted butternut squash, combine olive oil, cider vinegar, dates, garlic, cumin, salt, pepper, and 3 tablespoons of water. Toss the roasted butternut squash with the spice mixture. Toss the spring mix greens with a third of the dressing and then top with the remaining squash, goat cheese, pomegranate seeds, and pistachios. Continue combining the salad until the desired texture and taste is achieved.
Make the vinaigrette for fall lettuce by combining apple cider vinegar with apple cider, maple syrup, and olive oil. Then whisk in the remaining ingredients, including the grated garlic clove and chili flakes. Toss the greens with the dressing and toss to combine. Add the roasted squash and feta and serve.
To make the dressing for fall salad with roasted butternut squash, prepare the butternut squash by roasting it at 400°F for 20 to 25 minutes. After roasting, let it cool for at least an hour. Toss it once during cooking. You can also make the vinaigrette a day ahead and store it in the refrigerator for several days.
You can roast the butternut squash up to two days in advance. If you’re making a fall salad with roasted butternut squash, you can also prepare the roasted pumpkin seeds ahead of time. Once roasted, they should be stored in an airtight container in the refrigerator.
Butternut squash is loaded with vitamins and minerals. A single serving has 100% of the daily recommended allowance of vitamin A, 40% of vitamin C, and 15% of magnesium. It is also packed with fiber, which is important for a healthy diet. Ninety-five percent of Americans fail to get enough fiber each day.
Adding dried cranberries
Adding dried cranberries to fall-themed salads can be a healthy and delicious way to add more flavor and nutrition to your diet. In this recipe, dried cranberries are combined with roasted butternut squash and kale for a delicious fall salad. The flavors of roasted butternut squash complement the natural sweetness of kale and the cranberries add an extra pop of flavor. This salad is great for Thanksgiving and Christmas, but can also be enjoyed year-round.
You can also use spinach or mixed greens in this recipe. If you don’t want to use dried cranberries, you can substitute them with chopped apples or pears. You can also use honey or other zero-calorie sweeteners to replace the dried cranberries.
Prepare the ingredients for the salad before you begin to prepare it. First, prep the butternut squash. Then, cut it into cubes. Place it on a baking sheet lined with parchment paper. Then, drizzle it with olive oil and sprinkle it with salt and pepper. Bake for 20 to 25 minutes. Once the butternut squash is done, add the remaining ingredients to the salad. To prepare the dressing, combine the ingredients in a small bowl and whisk until they are evenly blended.
Adding dried cranberries to fall-themed salads is an excellent way to add a burst of flavor to your autumn salad. The fall season is a great time to add seasonal fruits and vegetables. For a fall salad, roasted butternut squash is a great choice. Its mild sweetness and nutty flavor make it perfect for fall. To make the fall-themed salad even more festive, try adding quinoa or pepitas. These seeds add a crunch to the salad and offer healthy fats and proteins.
If you’re making a fall salad with roasted butternut squash, add dried cranberries to the mix. You can add the cranberries after the butternut squash is cooked. The squash should be soft enough to insert a fork easily into the center. Then, add the dressing and serve.
Adding apples
Adding apples to a fall salad with roasted squash is a wonderful way to add a sweet and savory element to a classic salad. Butternut squash, in particular, has a sweet and nutty flavor. You can substitute roasted acorn or delicate squash for the butternut squash. Additionally, you can add candied pecans to the salad to add a crunchy texture. If you don’t have candied pecans, you can easily make them on the stovetop in 10 minutes.
A fall salad with roasted butternut squash and apples can also incorporate other ingredients such as cheese, nuts, and pecans. This recipe is quick and easy to make and is packed with delicious flavors and textures. Whether you want a hearty and filling meal or a light and fresh salad for a party, you’ll love the variety of flavors and textures this salad provides.
To make this salad, prepare all of the ingredients. For the butternut squash, cut it into 1/2″ 3/4″ cubes. Next, chop the kale into bite-size pieces. You can also toss in roasted pumpkin seeds. Toss together the salad ingredients and add the vinaigrette to dress it.
This recipe uses fall-perfect produce from the farmer’s market and apple orchard. The savory roasted butternut squash takes about 15 minutes to prepare and 25 minutes to bake, while the pecans need only 10 minutes on the stove. Once the squash is soft, add crumbled feta and kale to add some crunch and earthiness.
To make the dressing, combine apple cider vinegar and extra virgin olive oil. This vinaigrette brings the salad together with its sweet and tangy taste. It’s also loaded with healthy fat from apple cider vinegar. It’s an excellent choice for salads because you can make it in just a few minutes and it will add a nice tangy taste to the salad. If you don’t want to use apple cider vinegar, substitute it with cranberry or maple balsamic vinegar.
Adding pecans
Adding pecans to a fall salad with butternut squash adds a bit of crunch and a sweet twist. If you’re looking for a fall recipe that is both healthy and delicious, this is the one for you! This kale salad is dressed with tangy apple cider vinaigrette and piled high with butternut squash, pomegranate seeds, apples, and pecans.
To make the dressing, first prepare your ingredients. For the dressing, combine the white sugar and cinnamon in a large bowl. Next, whisk in the egg whites until foamy and frothy. Add the pecans and mix well. Whisk in 1/2 cup water until combined. Then, add kale and apple slices and dress the salad.
Then, chop the butternut squash into 1-inch cubes and toss with the remaining ingredients. Place on a large baking sheet lined with parchment paper. Toss with 1 tablespoon of olive oil and season with salt and pepper. Bake for about 25-30 minutes until the butternut squash is fork-tender. While the butternut squash is roasting, prepare the dressing. To make the dressing, you can use a blender or mason jar, or simply make it by hand. Once the salad is ready, place the arugula in the salad and fold in the butternut squash. If you’d like, top it with goat cheese.
Recipe
Here is a quick and easy recipe.
Ingredients
- 1/2 pound butternut squash
- 4 cups mixed salad
- 1/2 cup walnuts
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried garlic
- 1/2 teaspoon ground coriander
- 1 medium carrot
- 1 medium red apple
- 1/2 pomegranate
Date Dressing
- 1/2 cup dates
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon sesame oil
- 1/4 cup olive oil
Preparation Instructions
- Clean the pumpkin and cut it into 2-3 inches cubes, then put it in a tray. Add the olive oil, ground cumin, garlic powder, and ground coriander, and season with salt and pepper. Mix well and roast the pumpkin in the oven for 30 minutes at 390 degrees F
- Cut the carrot into julienne, remove the seeds from half a pomegranate, cut the apples into thin slices and chop the dates.
- Make the dressing and put the chopped dates in a bowl with balsamic vinegar, sesame oil, and olive oil, and season with salt and pepper. Mix well with a spoon until the ingredients are homogenized
- Add the mixed salad, chopped carrots, apple slices, pomegranate seeds, and walnuts in a large bowl. Mix all the ingredients a little.
- Place the salad on a flat plate, add the roasted pumpkin on top, and finally, put the date dressing on top
Servings
- Makes 2 servings
Enjoy!
