This roasted butternut squash salad is the perfect choice for a tasty meatless meal. It’s a really simple recipe to make and the quantities can easily be increased to feed a crowd!
I’ve been on holiday this month so things have been rather hectic and I have to admit that I was quite last minute about checking the theme for #TheRecipeRedux this month. As this month is the group’s birthday month the theme was to celebrate another Reduxer.
What a challenge! There are so many fantastic cooks and recipe developers in this group and I was really spoilt for choice. After looking at some of my favourite sites I chose The Foodie Physician which is written by Sonali, a busy emergency room physician, recipe developer and mum. I have to admit that I am in awe of how she manages to fit so much in!
I love her site as it’s full of the type of healthy recipes that I also like to make. There are delicious spicy recipes, vegetarian and meat recipes, salads and desserts too. I was (and still am) very tempted by her Super Fast Peach Frozen Yoghurt, Greek Chicken Meatballs and Sweet Potato and Kale Quesadillas.
In the end though, I chose a salad that would be filling enough to eat as a main meal but that contained some of my favourite mix of ingredients. You can’t beat the combination of roasted vegetables with nuts and cheese along with a great dressing and so I went for Sonali’s Butternut Squash Salad with Maple Dijon Vinaigrette.
I changed it a little bit. I thought I had maple syrup in the cupboard but it turned out there was none left so I ended up making an agave nectar dressing instead. I swapped the dijon mustard for a stronger English mustard and used white wine instead of cider vinegar. The dressing may not have been the same but it was similar in lot of ways – sweet, sharp and hot.
I also completely forgot to add the dried cranberries which I’d bought specially to make this salad! Never mind, they’ll make a good snack for the children and will possibly make it into some baking instead soon. I didn’t feel the salad was missing anything without them but of course, dried fruit in a salad can be a love it or hate it thing anyway. I’d certainly make this roasted butternut squash salad again, with or without the cranberries!
If you haven’t discovered The Foodie Physician yet then do take a look at her blog as there are some great recipes that are both healthy and delicious.
- 1 butternut squash, peeled and cubed
- 1/2 tsp dried thyme
- Black pepper
- 1 tbsp olive oil
- 80g pecan nuts
- 150g bag of salad leaves
- 100g feta cheese crumbled
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp agave nectar
- ½ tsp mustard
- Put the butternut squash on a baking tray with the dried thyme, salt and black pepper and toss with the olive oil. Roast in the oven for 30 minutes at 180C.
- Put the pecans in the oven for about 5 minutes.
- Mix together all the dressing ingredients. Taste and adjust any of the ingredients to your taste.
- Serve the salad by putting the leaves on each plate, topping with the butternut squash, pecans and feta and then drizzle over the dressing.
I am also linking this roasted butternut squash salad to Meat Free Mondays hosted by Tinned Tomatoes and to Eat Your Greens hosted by The Veg Hog and on alternate months by Allotment 2 Kitchen as there is green salad underneath all the butternut squash!