Recipe: Roasted Butternut Squash Salad
Roasted butternut squash salad – basically this is roasted butternut squash stuffed with avocado, feta cheese, toasted almonds all in a winter vinegar dressing. So good. It doesn’t look that pretty, but it sure tastes great. This salad uses the same dressing for the quinoa fall salad I made a few weeks ago. It’s one of my new favourite dressings. Okay, time to roast up!
Ingredients
- 1 medium butternut squash
- 2 tablespoons of olive oil
- 1 large avocado
- 1/2 a cup of feta cheese
- handful of dried cranberries
- 1/4 cup of sliced almonds
Dressing
- 1/4 cup of olive oil
- 1/8 cup of balsamic vinegar
- 1/2 tablespoon of agave syrup and dijon mustard
- 1/4 teaspoon of garlic
Okay – first, get your butternut squash roasting. Cut it in half lengthwise and clean out the inside. Then, brush all sides with olive oil. Lay it face up (so skin side down on the pan) and put about 1/2 a cup of water. Roast in your oven at 400 degrees for 20 minutes. After 20 minutes, the water should be gone. Turn the squash skin side up, so the halves lay flat on the pan. Roast until the inside is soft and cooked – about another 10-15 minutes.
Looks good, nice and roasted.
While the butternut squash is roasting, we’ll make the salad. Take a small pan and toast the almond slivers. No need for oil or anything, just put them in a dry pan on low to medium and move them around every 45 seconds or so until they are nice and toasty. Dice the feta cheese and the avocado. Mix them with the cranberries and the toasted almonds.
Shake or whisk all of the dressing ingredients together and pour over the salad.
Stuff the opening of the butternut squash with the prepared salad and eat.
So good.
Happy Wednesday! Thanks for visiting and I’ll see you again soon.
Recipe
Roasted Butternut Squash Salad
Ingredients
- 1 medium butternut squash
- 2 tablespoons of olive oil
- 1 large avocado
- 1/2 a cup of feta cheese
- handful of dried cranberries
- 1/4 cup of sliced almonds
- Dressing:
- 1/4 cup of olive oil
- 1/8 cup of balsamic vinegar
- 1/2 tablespoon of agave syrup and dijon mustard
- 1/4 teaspoon of garlic
Instructions
- Okay - first, get your butternut squash roasting. Cut it in half lengthwise and clean out the inside. Then, brush all sides with olive oil. Lay it face up (so skin side down on the pan) and put about 1/2 a cup of water. Roast in your oven at 400 degrees for 20 minutes. After 20 minutes, the water should be gone. Turn the squash skin side up, so the halves lay flat on the pan. Roast until the inside is soft and cooked - about another 10-15 minutes.
- While the butternut squash is roasting, we'll make the salad. Take a small pan and toast the almond slivers. No need for oil or anything, just put them in a dry pan on low to medium and move them around every 45 seconds or so until they are nice and toasty. Dice the feta cheese and the avocado. Mix them with the cranberries and the toasted almonds.
- Shake or whisk all of the dressing ingredients together and pour over the salad.
- Stuff the opening of the butternut squash with the prepared salad and eat - enjoy!
