Roasted butternut squash salad
Indulge in the culinary delight of roasted butternut squash salad bursting with flavors of caramelized sweetness and earthy undertones. Taste the perfect harmony of textures and colors in this vibrant dish.
Ingredients:
- 680g butternut squash, cut into 3/4-inch dice
- 1/2 cup walnut halves, toasted
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon maple syrup
Instructions:
- Inspired by Ina Garten's recipe, start by preheating the oven to 200 °C. Spread out the butternut squash on a baking sheet. Drizzle 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper over the squash and mix well. Roast the squash for 20-25 minutes, turning it over once, until it becomes tender. While the squash is roasting, prepare the dressing by mixing all the ingredients in a bowl, and season with salt and pepper to your liking.
- In a large salad bowl, combine the arugula, roasted squash mixture, walnuts, and cranberries. Pour just enough vinaigrette over the salad to coat it lightly and toss everything together. Serve the salad immediately. [Alternatively, you can prepare the salad a day ahead. Just add the dressing right before serving.]
Summary:
- Calories: 1884 kcal
- Fat: 148 g
- Protein: 16 g
- Carbs: 145 g
- Potassium: 2794 mg
- Magnesium: 340 mg