Roasted Squash Salad Recipe
This roasted butternut squash salad is tossed in an out-of-this-world shallot dressing, and includes crunchy red cabbage, toasted pecans, and Parmesan. It's hearty enough to be a main dish but could also be served as a side salad. It will be a beautiful and delicious addition to your holiday table!
Servings: 4 servings
Calories: 436kcal
Equipment
- large baking sheet
- Food processor or blender
Ingredients
- 1 small butternut squash, peeled, seeded, and cubed (*For easier cutting, pierce squash all over with a fork and heat it in the microwave for 3 minutes.)
- 2 medium shallots, halved lengthwise and peeled
- ½ cup extra-virgin olive oil + 2 Tablespoons, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup apple cider vinegar
- 2 Tablespoons lemon juice
- 2 garlic cloves, chopped
- ¾ teaspoon Dijon mustard
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- pinch of cayenne pepper
- 5 ounces baby arugula, rinsed and patted dry
- ¼ head red cabbage, grated (1 cup)
- ½ cup toasted pecans, chopped
- ¼ cup Parmesan cheese, chopped or grated
Instructions
- Roast squash and shallots: Preheat oven to 425 degrees F. Place the butternut squash cubes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet.
- Place shallot halves on a piece of foil and sprinkle with a pinch of salt. Tightly seal foil around the shallots and place on baking sheet with squash.
- Roast squash and shallots for 30 minutes, until squash flesh is fork tender.
- Make roasted shallot dressing: In a blender or food processor, whiz warm shallots with apple cider vinegar, lemon juice, garlic, mustard, cumin, cinnamon, and cayenne. With the machine running, slowly drizzle in ½ cup olive oil and blend until smooth. Season to taste with salt and pepper.
- Assemble salad: In a large bowl, toss arugula with grated cabbage and half of the dressing. Arrange squash cubes on top. Sprinkle salad with toasted pecans, Parmesan, and drizzle with another 2 tablespoons of dressing. Serve with remaining dressing on the side.
Video
Notes
- Make ahead: You can roast the squash and shallots (up to 48 hours) ahead of time. When ready to prepare the salad, warm your roasted squash slices in a 350 degree F. oven for 10-15 minutes.
- Storing: Any leftover salad should be stored in an airtight container in the refrigerator for up to 3 days.
- Serve dressing on the side. If you don't plan on eating your salad immediately, I recommend serving the dressing on the side. This way, you can store the dressing in the refrigerator separately, which avoids wilted greens.
- This salad works as 4 main salads or 6 side salads.
Nutrition
Calories: 436kcal | Carbohydrates: 33g | Protein: 7g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 4mg | Sodium: 436mg | Potassium: 1047mg | Fiber: 7g | Sugar: 9g | Vitamin A: 21418IU | Vitamin C: 79mg | Calcium: 266mg | Iron: 3mg
