4 People
15 mins
30 mins
Butternut squash salad is one of my go-to dishes, especially during the fall when the flavors of the season beautifully combine.
The sweetness of roasted butternut squash contrasts perfectly with the earthiness of beetroot, creating a vibrant dish full of color and flavor. Each ingredient adds its unique touch, making each bite a delightful experience.
When I make this salad, I love to roast the butternut squash until it’s caramelized and tender. This enhances its natural sweetness and adds a depth of flavor that you won’t want to miss.
The beetroot, with its striking magenta hue, not only elevates the visual appeal but also contributes a sweet, earthy note that pairs wonderfully with all the other ingredients.
Then we have the creamy avocado, which brings a smooth texture and richness to the salad, balancing out the crunchy walnuts and tangy feta cheese. The walnuts add a delightful crunch and a nutty flavor, while the feta cheese provides a sharp, salty counterpoint that ties it all together.
Storage and Meal Prep Tips
This salad is perfect for meal prep! You can store the roasted butternut squash and beetroot in an airtight container in the refrigerator for up to three days. Just make sure to add the avocado and walnuts fresh right before serving to prevent them from becoming mushy.
If you want to prepare the salad in advance, consider assembling the squash and beetroot along with the feta and walnuts. Keep the dressing separate and drizzle it on just before you’re ready to eat.
Leftovers can also be enjoyed cold or quickly reheated in a microwave. However, be cautious with the avocado when reheating, as its texture can change significantly and may not be as delightful as when served fresh.
How to Make Butternut Squash Salad
Making this salad is straightforward yet rewarding. Start by preheating your oven to 400°F (200°C). Toss the diced butternut squash in olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.
Meanwhile, prepare the beetroot. If using raw beetroot, wrap it in foil and roast it alongside the squash until tender. If you’re using pre-cooked beetroot, simply slice it into wedges. Once both the butternut squash and beetroot are ready, allow them to cool.
Next, slice your avocado and toast the walnuts in a dry pan over medium heat until fragrant. In a large bowl, combine the roasted squash, beetroot, avocado, and walnuts. Crumble the feta cheese on top before drizzling the dressing. Toss gently to combine all flavors without mashing the avocado.
Serving Suggestions
This salad can be served warm or cold, making it versatile for any occasion. I often enjoy it as a light lunch or a side dish for grilled chicken or fish. You can also make it a complete meal by adding some protein like grilled chicken or chickpeas if you’re keeping it vegetarian.
For a special occasion, try garnishing the salad with fresh herbs like parsley or mint for added aroma and freshness. You could also serve it on a bed of greens like arugula to provide an extra crunch and variety in texture.
Pair it with a glass of crisp white wine or sparkling water with lemon for a refreshing finish. It’s sure to impress family and friends alike with its beautiful presentation and vibrant flavors.
Nutritional Benefits of This Salad
One reason I adore this butternut squash salad is its impressive nutritional profile. Butternut squash is packed with vitamins A and C, which are vital for immune health and skin health. Its fiber content also supports digestion.
Beetroot is another superfood in this creation. It’s rich in antioxidants, particularly betaine, which helps to reduce inflammation. Plus, its nitrate content may improve blood flow, thus promoting cardiovascular health.
Avocado brings its own array of benefits, including healthy fats that support heart health, along with potassium, which aids in regulating blood pressure. Walnuts are an excellent source of omega-3 fatty acids and protein, making this salad not just tasty but also filling.
Why You Will Love This Salad
This butternut squash salad is bursting with flavors and textures that make each bite a celebration. The balance of sweet, creamy, crunchy, and tangy elements makes it impossible to resist. Additionally, it’s incredibly versatile; each component can be swapped out for your personal preferences.
The bright colors not only please the eyes but make it an inviting dish to serve at gatherings. Its nutritional values also allow me to enjoy it guilt-free, knowing I’m consuming a wealth of vitamins and antioxidants.
Finally, it’s a dish that can be enjoyed year-round. While perfect for fall and winter, you can easily adapt the recipe by adding seasonal ingredients or changing the dressing to reflect your tastes throughout the year.
Variations of the Salad
Feel free to experiment with this recipe! For instance, swap out the walnuts with pecans or almonds for a different nutty flavor. You could also add dried cranberries or pomegranate seeds for an extra burst of sweetness and texture.
If you’re looking for an added kick, consider drizzling a bit of spicy honey or adding jalapeños for heat. For a Mediterranean twist, try replacing the feta with goat cheese and adding kalamata olives.
Lastly, you can enhance this salad even further by tossing in some grains like quinoa or farro, transforming it into a hearty and nutritious grain bowl.
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Ingredients
2 cups butternut squash, diced 1 medium butternut squash
1.5 cups beetroot, diced 2 medium beetroots
1 cup walnuts, chopped
1 cup feta cheese, crumbled
4 cups mixed greens such as spinach and arugula
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
To taste salt
To taste pepper
1 teaspoon red pepper flakes optional
Directions
- Preheat your oven to 400°F (200°C).
- Peel and dice the butternut squash into 1-inch cubes. Peel and dice the beetroots similarly.
- Spread the butternut squash and beetroot on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
- In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, honey, salt, and pepper to create a dressing.
- In a large mixing bowl, combine the mixed greens, roasted butternut squash, beetroots, diced avocado, chopped walnuts, and crumbled feta cheese.
- Drizzle the dressing over the salad and gently toss to combine all ingredients.
- Serve immediately, garnished with red pepper flakes if desired.
Expert Tips for the Best Butternut Squash Salad
- Season the Vegetables: Always season your butternut squash and beetroot thoroughly before roasting to ensure they are flavorful.
- Check for Ripeness: Choose ripe avocados to achieve the creamy texture that complements the salad perfectly.
- Experiment with Herbs: Fresh herbs like cilantro, basil, or mint can elevate the taste profile and freshness.
- Precision in Roasting: Make sure to roast your vegetables at the right temperature and time to achieve that perfect caramelization.
FAQs
Q: Can I use other types of squash?
A: Yes, you can substitute butternut squash with any type of winter squash, such as pumpkin or acorn squash.
Q: Is this salad vegan-friendly?
A: You can make it vegan by omitting feta cheese and using a plant-based dressing.
Q: How can I add protein to this salad?
A: Grilled chicken, chickpeas, or beans are excellent options to boost protein content.
Q: Can I prepare the salad in advance?
A: Yes, you can roast the vegetables ahead of time, but add avocado and dressing just before serving to keep everything fresh.
Q: What dressing pairs well with this salad?
A: A balsamic vinaigrette or lemon vinaigrette works wonderfully to enhance the flavors.
