Fall Harvest Salad: Roasted Butternut Bliss

Fall Harvest Salad: Roasted Butternut Bliss

Savor sweet, roasted butternut squash tossed with honey, cinnamon, and crunchy pepitas for a delightful fall harvest salad.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Salad

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 tablespoon extra virgin olive oil
• 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles
• 2 tablespoons honey
• 1/2 cup raw pepitas
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 head kale, shredded
• 4 cups shredded brussels sprouts
• arils from 1 pomegranate
• 4-6 fresh figs (optional)

Method

 

1. Preheat oven to 425°F (220°C). On a baking sheet, toss butternut squash with 1 tbsp olive oil, 1 tbsp honey, 1/2 tsp cinnamon, salt, and pepper. Roast for 25-30 minutes until tender.
2. Line a separate baking sheet with parchment. Add pepitas, 1 tbsp olive oil, 1 tbsp honey, 1/2 tsp cinnamon, cayenne, and salt. Bake for 8-10 minutes until toasted.
3. In a large salad bowl, combine shredded kale, shredded brussels sprouts, and pomegranate arils.
4. For the vinaigrette: Heat 1 tbsp olive oil in a skillet over medium heat. Add shallots and sage, cook until fragrant. Cool slightly. Whisk in pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper, and red pepper flakes.
5. Pour vinaigrette over the salad and toss to combine. Add roasted squash, tossing gently.
6. Top the salad with toasted pepitas, fresh figs (if using). Enjoy your vibrant fall harvest salad!

Notes

– Roast the butternut squash until fork-tender but not mushy.
– Watch the pepitas carefully as they can burn quickly.
– Use fresh, high-quality pomegranate arils for the best flavor.
– Adjust sweetness and tanginess of the vinaigrette to your preference.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

What makes this Fall Harvest Salad work is the preparation of the butternut squash. Roasting is key, as it transforms the squash from dense and starchy to tender and sweet. The process involves coating the squash pieces with extra virgin olive oil, honey, cinnamon, and a pinch of cayenne pepper. The olive oil facilitates even browning and crisping of the edges, while the honey caramelizes under heat, intensifying the squash’s natural sweetness and creating a delightful glaze. Cinnamon adds warmth, and the cayenne pepper provides a subtle counterpoint of heat that balances the sweetness, preventing the salad from becoming cloying. Roasting at a moderate temperature (around 400°F or 200°C) allows the squash to cook through without burning the honey. The pepitas are also toasted, either alongside the squash or separately, to achieve a satisfying crunch and nutty flavor that complements the soft squash.

Troubleshooting

• Squash is mushy and not caramelized: Your oven temperature might be too low, or the squash pieces were overcrowded on the baking sheet. Ensure your oven is preheated to 400°F (200°C) and roast the squash in a single layer, allowing space for hot air circulation.
• Salad is too bitter: Kale can sometimes have a strong, bitter flavor. Ensure the kale is thoroughly massaged with a little olive oil and salt before adding to the salad; this breaks down its tough fibers and mellows the bitterness.
• Pepitas are burnt: Pepitas toast very quickly. If toasting them with the squash, add them during the last 5-7 minutes of roasting, or toast them separately in a dry skillet over medium-low heat, stirring constantly.
• Dressing is too thick/thin: The honey and olive oil can vary in viscosity. Adjust by adding a teaspoon more olive oil if too thick, or a touch more honey if too thin, whisking well to combine.

Substitutions

• Butternut squash: Acorn squash or sweet potatoes can be roasted similarly. They will offer a slightly different sweetness profile and texture but will work well.
• Kale: Spinach or arugula can be used. Spinach will require no massaging and will wilt slightly from the residual heat, while arugula will add a peppery bite.
• Pepitas: Sunflower seeds or chopped walnuts would provide a similar crunch and nutty flavor. Toast them for best results.
• Honey: Maple syrup is an excellent alternative for roasting the squash, offering a distinct but complementary flavor.

Pro tips

• Roast the butternut squash until fork-tender but not mushy.
• Watch the pepitas carefully as they can burn quickly.
• Use fresh, high-quality pomegranate arils for the best flavor.
• Adjust sweetness and tanginess of the vinaigrette to your preference.

This butternut squash salad is a testament to the delicious possibilities of fall produce. Enjoy this bright, flavorful dish!

Try this next: Harvest Dal: Creamy Squash & Tomato Dream

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