Is there anything more to fall than a beautiful Butternut Squash And Walnut Salad? I think not! This salad is like a warm hug on a chilly autumn day; comforting, satisfying, and bursting with flavors that are as colorful as the season’s changing leaves.
It’s not just another recipe; it’s an experience, an adventure. Imagine biting into a crunchy walnut, its taste blending seamlessly with the sweet, roasted butternut squash. Does it not get your taste buds tingling with anticipation?
Discovering the Wonder of Butternut Squash
The first time I cooked with butternut squash, it was a revelation. The smooth texture, the subtly sweet taste, it all came together to create a dish that was far from ordinary. It’s not just a vegetable; it’s a canvas that indulges your culinary creativity.
And the best part? It’s incredibly nutritious. Packed with vitamins A and C, it also provides a healthy hit of fiber. Pair it with brain-boosting walnuts, and you’ve got a salad that’s not just delicious, but good for you too.
Why Walnuts Make the Perfect Pair
When I first thought of pairing butternut squash with walnuts, I was a bit skeptical. However, the moment I tried it, I was sold. The crunchy texture of the walnuts is the perfect counterpoint to the softness of the roasted squash.
Plus, walnuts are a nutritional powerhouse in their own right. They are rich in antioxidants, packed with Omega-3s, and have a host of other benefits. Together with butternut squash, they make a combination that’s hard to resist.
A Dressing to Die For
Of course, no salad is complete without the perfect dressing, and this one is no exception. The dressing for this salad is as simple as it is delicious, using staple ingredients most of us have in our pantries.
It’s a delightful blend of tangy and sweet, with a hint of spice that brings out the flavors of the butternut squash and walnuts beautifully. Trust me, you’ll want to put it on everything!
Ingredients
- 1 medium butternut squash
- 1 cup walnuts
- 1 cup mixed greens (arugula, spinach, etc.)
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut into 1-inch cubes. Toss with a tablespoon of olive oil, and season with salt and pepper. Arrange on a baking sheet and roast for 30 minutes, or until tender and lightly browned.
- Meanwhile, toast the walnuts in a dry skillet over medium heat until fragrant. Let them cool.
- Prepare the dressing by whisking together the remaining olive oil, honey, apple cider vinegar, and Dijon mustard. Season with salt and pepper.
- Combine the roasted butternut squash, toasted walnuts, and mixed greens in a large bowl. Drizzle with the dressing and toss to combine. Serve immediately.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Tips for Butternut Squash And Walnut Salad
For an even more delightful crunch, try adding some roasted pumpkin seeds to the salad. You could also add crumbled goat cheese for a touch of creaminess. And don’t forget, always roast your walnuts before adding them to the salad. It enhances their flavor and makes them even more delicious.
Why This Recipe is a Must-Try
This recipe is a celebration of fall flavors, making it a must-try for the season. It’s not just tasty but also incredibly healthy, providing a wide range of nutrients. It’s versatile, and can be served as a main dish, a side dish, or even as a meal prep option for the busy week ahead. There’s truly something for everyone in this Butternut Squash And Walnut Salad.
Nutrition Information
- Calories: 250 kcal