Every year when Fall rolls around I always find myself eagerly awaiting all of the delicious foods the harvests will yield. Butternut squash is at the top of that list. For years, I had limited myself to only making it into a soup, and wow, what a foolish mistake that was. This year I realized how delicious it can be in a salad.
One of the things I love about this salad is that it is low maintenance. You will roast the squash for a few hours, and go about your day. Once it is removed from the oven, you put a bit of dressing on it, and let it cool. A few hours later, put it together. All in all, super easy, and delectable! Even though squash is considered a Fall food, we make this salad all year round. It is hearty and makes you feel warm and fuzzy when you eat it.Print
Roasted Butternut Squash Salad
- Category: Main Course, Salad, Side Dish
- 1 Butternut Squash
- White Balsamic Vinegar (To your taste)
- Olive Oil (To your taste)
- 1/2 Cup Blue Cheese (I used Gorgonzola)
- Pumpkin Seeds (To your taste)
- Walnuts (To your taste)
- Pomegranate infused cranberries (I used “Craisins”)
- Baby Arugula (To your taste)
- Set your oven to 400° F or 200° C. Place your butternut squash on parchment paper and place in the oven. Let the squash roast for two hours or until the skin is really crispy. You will know it is done if you take it out of the oven and you can easily pierce the flesh and cut the insides.
- When out of the oven, slice it down one of the sides so that it can lay open like a butterfly. Drizzle olive oil and white balsamic directly into the squash. You can either scoop it into a bowl and place it in the fridge to chill or wrap the squash in tinfoil and place it in the fridge so that it may cool.
- Once the squash is chilled, begin to plate the salad. Take your arugula and use more of the balsamic and olive oil to dress it. Take your squash and mix it in. Add your cheese, nuts, seeds, and craisins.
Serve and enjoy