I have never really been a squash fan. The first time I tried a butternut or even touched one was last autumn when I arrived early at a party. My friend had me peel and cube it.
This year, I decided to cook this delicious winter fruit and familiarize myself with it. This colorful and simple salad is the first of three recipes I have created.
You will want to begin by peeling and cubing the squash. Use a heavy-duty peeler if you have one. If you don’t have a heavy-duty peeler, use the method. The skin can be a bit difficult to work with at first, but I became a pro after the second attempt.
Roast the squash in olive oil with a bit of salt and pepper to make it tender and flavorful. It won’t take long! In a 400° F (204° C) oven, it only takes 15-20 minutes.
Pecans are the next ingredient in this salad, and they can be easily prepared while roasting the squash. Toss the pecans with olive oil, brown sugar, and toasted pecans. This is the simplest and foolproof way to get perfectly caramelized, toasted pecans.
After that, add some spinach and cranberries, and then toss everything together with a bit more olive oil, the same vinaigrette, and salt and pepper.
This salad is delicious and easy to make. It’s perfect for fall parties or as a filling lunch that you can take with you for school or work. It’s actually best served warm.
You’ll probably love the combination of flavors and textures here, particularly how the balsamic vinegar adds a nice acidity that balances the sweetness. Enjoy!
Ingredients
- One medium butternut squash (peeled, cubed).
- Divided into 3-4 tablespoons of olive oil
- Sea salt + black pepper
- 1/4 cup raw pecans
- Brown sugar, 2 Tbsp
- Chop 2 cups of baby spinach or arugula
- 1/4 cup dried cranberries
- 1 Tbsp balsamic vinegar (optional)
Instructions
- Preheat the oven to 400 degrees F. (204 C). Place a rack at the center.
- Butternut squash cubes should be tossed in 1 1/2 tablespoons of olive oil, 1 tsp salt (sea), and 1/2 tsp black pepper. Roast for 15-20 minutes or until tender. You don’t need it to be mushy. Just tender.
- As you roast your pecans, heat a medium skillet on medium heat. When the skillet is hot, add the pecans and stir or toss until fragrant and toasty. Be careful not to burn. Remove pecans from the skillet.
- Add 1 Tbsp of olive oil (or 2 Tbsp butter) to the same skillet and stir until combined (amounts are as written in the original recipe // adjust for batch size). Add the pecans and a pinch of salt back into the skillet and stir for a few minutes until they are fully coated. Spread them out on a plate and let them cool.
- Add your greens to a bowl with the cranberries, and chop or tear them. When the butternut squash has finished cooking, add it to the serving bowl with the pecans.
- Add the remaining 1 Tbsp of olive oil and 1 tbsp balsamic vinaigrette (optional/ amounts are as written in original recipe // adjust if changing batch size). Toss. If desired, add more salt or black pepper. Serve immediately. If you are not vegan, goat cheese or Gorgonzola would make a great addition.
