Description
Discover a vibrant Roasted Butternut Squash Salad with Feta and Pecans. A warm, satisfying dish for any season, full of comforting flavors and textures.
Ingredients
- Base Ingredients:
- Butternut squash (about 2 lbs), peeled and cubed
- Olive oil (2 tbsp), divided
- Mixed greens (5 oz bag, like spring mix or baby spinach)
- Flavor Boosters:
- Feta cheese (4 oz), crumbled
- Pecans (1/2 cup), toasted
- Red onion (1/4 cup), thinly sliced
- Apple cider vinegar (2 tbsp)
- Maple syrup (1 tbsp)
- Seasonings & Spices:
- Salt (1/2 tsp, or to taste)
- Black pepper (1/4 tsp, or to taste)
- Dried thyme (1/2 tsp)
- Smoked paprika (1/2 tsp)
Instructions
- Prepare the Butternut Squash:: First things first, let’s get that squash ready! Peel your butternut squash—I find a sharp vegetable peeler works best—then carefully cut it in half lengthwise. Scoop out those seeds and stringy bits (a spoon is your friend here!). Now, chop it into about 1-inch cubes. Try to keep them roughly the same size so they cook evenly. Toss these lovely cubes with a tablespoon of olive oil, a good pinch of salt, pepper, dried thyme, and that fantastic smoked paprika right on a baking sheet. I always use parchment paper for easy cleanup; trust me, you’ll thank yourself later!
- Roast to Golden Perfection:: Pop that baking sheet into a preheated oven at 400°F (200°C). Let the squash roast for about 20-25 minutes, or until it’s tender and beautifully caramelized around the edges. This is where the magic happens, where the sweetness really comes out! Give it a gentle toss halfway through so every side gets some love. Don’t rush this step; perfectly roasted squash is key to a truly delicious Roasted Butternut Squash Salad. I once pulled it out too soon, and it was just… meh. Patience, my friend!
- Toast the Pecans:: While your squash is doing its thing, grab another small baking sheet. Spread your pecans in a single layer. Slide them into the oven for about 5-7 minutes, keeping a super close eye on them! They can go from perfectly golden to burnt in a flash, I swear. You’ll start to smell their lovely, nutty aroma when they’re ready. Once toasted, pull them out and let them cool a bit. This step adds so much depth and crunch to our Roasted Butternut Squash Salad, it’s essential!
- Whisk the Dressing:: In a small bowl, let’s whip up that simple, tangy dressing. Combine the apple cider vinegar, maple syrup, and the remaining olive oil. Give it a good whisk until everything is well combined and looks slightly emulsified. Taste it! Does it need a tiny bit more sweetness? More tang? This is your kitchen, your rules! A well-balanced dressing ties all the wonderful flavors of the Roasted Butternut Squash Salad together, making each bite sing. Honestly, this dressing is so easy, it feels like cheating.
- Assemble the Salad:: Now for the fun part: assembly! In a large bowl, gently place your mixed greens. Once your roasted butternut squash is slightly cooled (it doesn’t have to be cold, warm is actually fantastic here!), add it to the greens. Scatter the crumbled feta cheese and the toasted pecans over the top. Add those thinly sliced red onions for a bit of zing. I usually arrange it a bit artfully, but honestly, just getting it all in the bowl works too! This is where the Roasted Butternut Squash Salad really starts to come alive visually.
- Dress and Serve:: Pour that lovely dressing evenly over your assembled salad. Toss everything gently to make sure every single ingredient gets coated in that deliciousness. You want to be careful not to crush the squash or bruise the greens too much. Serve your Hearty Roasted Butternut Squash Salad with Feta and Pecans immediately! The warmth of the squash and the coolness of the greens create such a delightful contrast. It should look vibrant, smell earthy and sweet, and taste absolutely divine. Enjoy your masterpiece!