Fall

Decadent Butternut Harvest Salad

Author Notes

This salad uses some classic flavor combinations that I love. Feel free to substitute roasted delicata rings for the butternut squash - I've done it both ways and both are delicious. —Oops! Were you gonna eat that?

  • Serves 4
Ingredients
  • Shallot Vinaigrette
  • 1 small shallot, finely chopped
  • Juice from one lemon
  • 2 teaspoons maple syrup
  • 1 teaspoon soy sauce
  • 1/2 teaspoon dijon mustard
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • Salad
  • 2 1/2 cups peeled and cubed butternut squash
  • Olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 5 oz container of mixed greens or baby spinach
  • 1/4 small red onion, thinly sliced
  • 1/4 cup crumbled blue cheese
  • 1/4 cup dried, unsweetened cranberries
In This Recipe
Directions
  1. Make the vinaigrette: in a small bowl combine the shallot, lemon juice, maple syrup and soy sauce. Stir to combine. Add the mustard and olive oil. Whisk to combine. Season with salt and pepper to taste.
  2. Roast the squash: Preheat the oven to 375 F. Toss the cubed squash with enough olive oil to coat. Season with salt and pepper. Arrange the squash in a single layer on a greased, foil-lined baking sheet. Roast, stirring halfway through, until the squash is cooked through, 30-50 minutes, depending on how large you cut your cubes. Let the squash cool slightly before making salad (it should still be warm, just not piping hot).
  3. In a large bowl, toss the greens and onion with the dressing. Divide evenly among 4 salad bowls.
  4. Top each salad with equal amounts (about 1 TBS) of the blue cheese, pistachios and cranberries. Finally, lay approximately 1/2 cup of the warm roasted squash on top of each salad. Serve immediately.

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