Fall Roasted Butternut Squash Salad
A great fall salad full of autumnal flavors --roasted butternut squash and seeds, pears, feta, arugula, spinach and a great dressing!
Equipment
- 1 knife
- 1 cutting board
- 1 Baking Sheet
- 1 oven
- 1 immersion blender optional to make dressing
- 1 garlic press optional
Ingredients
- 1 fresh pear
- 1/2 large butternut squash, peeled, cubed and roasted
- 1/2 C roasted butternut squash seeds
- 1/4 C feta cheese crumbles
- 1 container arugula, spinach or favorite salad greens
Dressing
- 1/4 C olive oil
- 2 T balsamic vinegar try infused balsamic vinegars
- 1 T lemon juice
- 1 T honey
- 1 clove garlic, minced
- salt and pepper to taste
Instructions
- Wash greens and drain.
- Cut butternut squash in half and scoop out seeds.
- Preheat oven to 400°.
- Peel squash and cut into bite sized pieces and add to parchment lined baking sheet.
- Drizzle with salt and pepper and olive oil.
- Roast in a preheated 400° oven for 45 minutes or so until squash is roasted and done.
- Clean seeds and lay on a baking sheet.
- Drizzle with salt, pepper and olive oil and bake in 400° oven for 10-15 minutes until toasted.
- Peel and slice pear.
- Lay salad greens on plate.
- Scatter roasted butternut squash on top of greens.
- Add sliced pears to the salad.
- Sprinkle toasted seeds across salad.
- Top with feta cheese.
- Mix together dressing ingredients with an immersion blender.
- Drizzle the salad with dressing and serve!
Notes
This fall salad provides the best flavors of the season--roasted butternut squash, pears, arugula, spinach, feta and toasted butternut squash seeds with a wonderful dressing to bring it all together.
Great option to add to your holiday menus for the Thanksgiving weekend!
Enjoy!