Roasted Butternut Squash Salad

Roasted Butternut Squash Salad Recipes

Elevate your salad experience with the warm and comforting flavors of Roasted Butternut Squash Salad. This dish features cubes of butternut squash roasted to caramelized perfection, adding a rich and sweet depth to the ensemble. Tossed with fresh greens, such as arugula or spinach, and complemented by crunchy toasted nuts or seeds, the salad offers a delightful contrast of textures. The addition of crumbled feta cheese or goat cheese adds a creamy and tangy element. Drizzled with a balsamic vinaigrette or a honey-mustard dressing, this Roasted Butternut Squash Salad is a flavorful and hearty option, perfect for autumn or any season.

Roasted Butternut Squash Salad
Roasted Butternut Squash Salad Recipe | S2Recipes

Details Roasted Butternut Squash Salad Recipes

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 6

Ingredients For Roasted Butternut Squash Salad Recipes

  • 1 medium butternut squash, halved lengthwise and seeded
  • 1 tablespoon olive oil, or as needed
  • 6 slices bacon
  • 1 cup sliced onion
  • 8 cups chopped romaine lettuce
  • ⅓ cup pecans, toasted and chopped
  • ⅓ cup raisins
  • 2 tablespoons maple syrup, or to taste

Instructions: Roasted Butternut Squash Salad Recipes

  • Step 1: Preheat the oven to 450 degrees F (230 degrees C).
  • Step 2: Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
  • Step 3: Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
  • Step 4: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
  • Step 5: Place romaine lettuce in a large serving bowl; crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

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All Nutrifacts of Roasted Butternut Squash Salad Recipes

Nutrition Facts
Servings Per Recipe6
% Daily Value *
Total Fat11g14%
Saturated Fat2g10%
Total Carbohydrate22g8%
Dietary Fiber4g14%
Total Sugars12g
Vitamin C10mg49%
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