How to Make Butternut Squash Salad
- cook TIME 17 mins
- prep TIME 13 mins
- total TIME 30 mins
Ingredients (13)
- 20 oz butternut squash cubed
- 2 oz arugula
- 1 oz red lettuce
- 2 tbsp parsley minced
- 0.5 oz squash seeds
- 0.5 oz dried cranberries
- 0.5 oz shredded parmesan cheese
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 2 tbsp olive oil divided
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp pepper divided
INSTRUCTIONS
In a large mixing bowl, add 20 oz cubed butternut squash, 2 tbsp minced parsley, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp pepper. Mix with a spoon until the chunks of butternut squash are evenly coated in the seasonings.
Preheat the oven to 450°F and line a large sheet pan with parchment paper. Spread the seasoned butternut squash chunks onto the sheet pan. Roast them for 17 minutes.
Remove the butternut squash from the oven. Set aside to cool.
Make the dressing: In a small bowl, whisk together 1 tbsp olive oil, 1 tsp honey, 1/4 tsp pepper, and 2 tbsp balsamic vinegar.
With 2 oz arugula and 1 oz red lettuce, make a bed of greens on a salad plate.
Layer butternut squash, 0.5 oz shredded parmesan cheese, 0.5 oz dried cranberries, and 0.5 oz squash seeds on top of the plate.
Drizzle the dressing all over. Toss well. Enjoy.
