Description of this recipe
This Butternut Squash Salad is a delightful medley of sweet, savory, and tangy flavors, perfectly balanced with a variety of textures. Roasted butternut squash and crispy prosciutto provide a warm, comforting base, while the spring mix, red onion, and feta cheese add a refreshing crunch and creamy tang. The candied walnuts contribute a touch of sweetness and a satisfying crunch, all tied together by a vibrant lemon- Dijon vinaigrette. This salad is a celebration of seasonal ingredients and a testament to the power of simple yet elegant combinations.
Why you will love this recipe
You’ll fall in love with this Butternut Squash Salad for its multifaceted appeal. It’s a dish that caters to both your taste buds and your health-conscious side. The roasted butternut squash offers a dose of vitamins and antioxidants, while the spring mix provides essential nutrients and fiber. The prosciutto adds a protein boost, and the walnuts contribute healthy fats.
Beyond its nutritional value, this salad is incredibly versatile. It can be served as a light lunch, a satisfying side dish, or even a vibrant main course. Its elegant presentation makes it perfect for special occasions, while its simple preparation makes it ideal for weeknight meals. The flavors are bold and exciting, yet familiar and comforting, making it a crowd-pleaser that everyone will enjoy.
The best part is that it’s easily adaptable to your preferences. You can swap out the feta cheese for goat cheese, use plain walnuts instead of candied ones, or add other seasonal vegetables like apples or cranberries. The dressing can also be customized to your liking by adjusting the amount of lemon juice, Dijon mustard, or mayonnaise. This salad is a blank canvas for your culinary creativity.
Ingredients:
- 2 cups peeled and cubed butternut squash
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 4 oz prosciutto
- 5 oz spring mix
- ½ red onion, thinly sliced
- ½ cup candied walnuts or plain
- 4 oz feta cheese or goat cheese
Dressing:
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 2 Tbsp mayonnaise
- 1 Tbsp lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
Preparation:
Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Parchment paper prevents the squash from sticking and makes cleanup a breeze.
Step 2: Add the cubed butternut squash to the prepared baking sheet. Drizzle with 3 tablespoons of olive oil, ensuring that all the squash pieces are lightly coated. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper. Toss the squash to distribute the oil and seasonings evenly.
Step 3: Roast the squash in the preheated oven for 15 minutes. After 15 minutes, add the prosciutto to the baking sheet, arranging the slices in a single layer among the squash. Continue roasting for another 6-8 minutes, or until the squash is tender and slightly caramelized, and the prosciutto is crispy and golden brown. Keep a close eye on the prosciutto to prevent it from burning.
Step 4: Remove the baking sheet from the oven and set aside to cool slightly. As the squash and prosciutto cool, the flavors will meld together, creating a more harmonious taste.
Step 5: While the squash is roasting, prepare the dressing. In a mason jar or small bowl, combine 1/4 cup of olive oil, 1 minced garlic clove, 1 teaspoon of Dijon mustard, 2 tablespoons of mayonnaise, 1 tablespoon of lemon juice, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper. If using a mason jar, seal the lid tightly and shake vigorously until the dressing is emulsified and creamy. If using a bowl, whisk the ingredients together until well combined. Taste and adjust seasonings as needed.
Step 6: To assemble the salad, in a large bowl, combine 5 ounces of spring mix, ½ thinly sliced red onion, ½ cup of candied walnuts or plain walnuts, 4 ounces of crumbled feta cheese or goat cheese, and the roasted butternut squash and prosciutto. Gently toss the salad ingredients to combine, being careful not to overmix and bruise the spring mix.
Step 7: Drizzle the prepared dressing over the salad, using as much or as little as you prefer. Gently toss again to evenly coat the salad ingredients with the dressing. Serve immediately or chill for later.
COOKING Rating:
Easy
Serving Suggestions:
This Butternut Squash Salad is a versatile dish that can be enjoyed in a variety of ways.
- As a light lunch: Serve a generous portion of the salad on its own for a satisfying and nutritious lunch.
- As a side dish: Pair the salad with grilled chicken, fish, or steak for a complete and balanced meal.
- As a main course: Add grilled shrimp, chickpeas, or lentils to the salad to create a heartier and more substantial main course.
- As an appetizer: Serve smaller portions of the salad as an appetizer at your next dinner party.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- To save time, you can roast the butternut squash ahead of time and store it in the refrigerator until ready to use.
- If you don’t have candied walnuts, you can make your own by tossing plain walnuts with maple syrup and baking them in the oven until they are toasted and caramelized.
- To prevent the salad from becoming soggy, add the dressing just before serving.
- Feel free to experiment with different cheeses, nuts, and vegetables to create your own unique version of this salad.
Prep Time: 15 minutes
Cook Time: 21-23 minutes
Total Time: 36-38 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
Calories: Approximately 450-550 per serving
Protein: 15-20 grams per serving
Sodium: 300-400mg per serving
Conclusion
The Butternut Squash Salad is more than just a recipe; it’s an experience. The combination of sweet, savory, and tangy flavors, combined with the contrasting textures of roasted squash, crispy prosciutto, and crunchy walnuts, creates a symphony of sensations that will tantalize your taste buds. Whether you’re looking for a light lunch, a satisfying side dish, or a vibrant main course, this salad is sure to impress. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will leave you wanting more.
5 Questions and Answers About This Recipe:
Q1: Can I make this salad ahead of time?
A: Yes, you can prepare many components of this salad in advance. The butternut squash can be roasted ahead of time and stored in the refrigerator for up to 3 days. The dressing can also be made ahead of time and stored in the refrigerator for up to a week. However, it’s best to assemble the salad just before serving to prevent the spring mix from becoming soggy.
Q2: Can I substitute the prosciutto with something else?
A: Absolutely! If you’re vegetarian or simply don’t care for prosciutto, you can substitute it with other savory options. Crispy bacon, toasted chickpeas, or roasted tempeh would all be excellent alternatives. You could also add some grilled chicken or shrimp for a heartier protein boost.
Q3: What if I don’t have candied walnuts?
A: No problem! Candied walnuts add a touch of sweetness and crunch, but they’re not essential to the recipe. You can easily substitute them with plain walnuts, pecans, or almonds. To enhance the flavor, you can toast the nuts in a dry skillet over medium heat for a few minutes until they are fragrant and slightly browned. You can also make your own candied walnuts by tossing plain walnuts with maple syrup and baking them in the oven until they are toasted and caramelized.
Q4: Can I use a different type of cheese?
A: Of course! Feta cheese and goat cheese both add a tangy creaminess to the salad, but you can certainly experiment with other cheeses. Crumbled blue cheese, shaved Parmesan cheese, or even mozzarella pearls would all be delicious alternatives. Consider the flavor profile of the cheese and how it will complement the other ingredients in the salad.
Q5: How can I make this salad vegan?
A: To make this salad vegan, you’ll need to make a few substitutions. First, replace the prosciutto with a plant-based alternative such as roasted tempeh or smoked tofu. Second, swap the feta cheese or goat cheese with a vegan cheese alternative or omit it altogether. Finally, ensure that the mayonnaise in the dressing is vegan. With these simple changes, you can enjoy a delicious and satisfying vegan version of this Butternut Squash Salad.
