Simple, warm and colorful, this butternut squash salad is tossed in a light shallot dressing. Makes a great light lunch or dinner.
Preheat oven to 425 degrees F. Line a roasting pan with parchment paper or lightly grease your pan.
Roast Squash: Combine squash with 1 tablespoon olive oil and maple syrup (either do this in a medium sized bowl or right on the baking sheet for one less dish to wash). Spread butternut squash on baking sheet in a single layer, sprinkle with salt and pepper to taste. Cook for 30 minutes, stirring half way through, or until squash is fork tender. Remove from oven and let cool a bit.
Dressing: In a small bowl mix together the olive oil, vinegar and mustard. Blend until mustard has emulsified. Add in water shallots, salt & pepper and whisk again until combined. Set aside.
Assemble: Fill your serving dish with salad of choice, add butternut squash, top with cranberries and pepitas. Drizzle your dressing over top and serve.
Makes 3 generous serving, or 6 smaller portions.
Feel free to use raisins or pomegranates seeds in place of cranberries.
Use pecans, walnuts or almonds in place of the pumpkin seeds if you prefer.
Try adding the cranberries with the butternut squash for the last 5 minutes of cooking to warm them up a bit.
Feel free to warm your dressing just before serving, or keep near a warm spot by the stove until ready to serve.
To make an oil free vinaigrette for this salad, use 1/4 – 1/3 cup apple juice or apple cider in place of the oil and water. When cooking the butternut squash, simply omit the oil.
Keywords: butternut squash salad