Description
A lively make-ahead salad with sweet roasted butternut squash and a tangy, spicy scallion dressing.
Ingredients
Scale
- 1.5–2 pounds butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 3 tablespoons neutral oil
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons finely chopped scallions (white and green parts)
- 1 teaspoon honey
- 1 small clove garlic, grated
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes
- Mixed greens for serving
- Optional toppings: toasted nuts, dried cranberries, crumbled cheese
Instructions
- Preheat oven to 425°F (220°C).
- Toss butternut squash cubes with olive oil, salt, pepper, and smoked paprika; spread on a baking sheet.
- Roast for 25–30 minutes until edges are browned and centers are tender.
- Whisk together neutral oil, vinegar, scallions, honey, garlic, Dijon, and red pepper flakes for the dressing.
- Assemble the salad by placing mixed greens in a bowl, adding roasted squash and optional toppings, then drizzle with dressing and toss gently.
Notes
For best texture, dress the salad just before serving. Store leftovers separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg