Recipe of Super Quick Homemade Butternut Squash Salad
Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Perfect Butternut Squash Salad. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Butternut Squash Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut Squash Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Butternut Squash Salad is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Butternut Squash Salad estimated approx 1 hour.
To get started with this recipe, we have to first prepare a few ingredients. You can have Butternut Squash Salad using 19 ingredients and 4 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Butternut Squash Salad:
- For the Squash
- 3 tbs olive oil
- 4 cups peeled and cubed butternut squash
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4-1/2 tsp cayenne pepper
- For the Dressing
- 2 tbs apple cider vinegar
- 1 tbs dijon mustard
- 1 tbs honey
- 1 clove garlic - grated
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 tbs olive oil
- For the Salad
- 5 cups baby arugala
- 1/4 cup pumpkin seeds, slightly toasted
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled goat cheese
Steps to make Butternut Squash Salad
- Preheat the oven to 400 F. Line a rimmed baking sheet with foil and pour two tbs of the oil on the lined sheet and heat until very hot (about 8 minutes)
- In a large bowl, toss the squash with the remaining 1 tbs oil, the salt, pepper and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet; make sure the flat sides of the squash are touching the pan. Roast for 15 minutes. Remove squash from oven and stir the squash, returning to the oven to roast another 10-15 minutes. Remove from oven and let cool to room temperature.
- In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper and oil until it’s creamy.
- Arrange the arugula on a platter. Top with roasted squash, pumpkin seeds, onions and goat cheese. Drizzle the dressing to taste and top with black pepper.
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