Embrace the full splendor of autumn with a truly delectable and hearty vegetable salad – introducing the Roasted Butternut Squash Salad! This dish is an absolute must-try, especially when you’re planning a dinner gathering with friends.
Picture this:
Tender butternut squash, peeled and lovingly coated with a drizzle of olive oil, a dash of salt and pepper, then baked to perfection. This salad’s brilliance lies in its effortless assembly, making it an ideal choice when you want a dish that doesn’t demand hours of toiling in the kitchen. With just a handful of thoughtfully selected ingredients, this roasted butternut squash salad showcases the true essence of simplicity and taste.
To elevate this salad and add texture, we add toasted sunflower seeds, imparting a delightful crunch and texture. The seeds have been toasted to complement the tender squash and fresh salad greens
So, if you find yourself seeking a delicious and impressive salad to grace your dinner table, look no further than this Roasted Butternut Squash Salad. It’s a shining star among salads, designed to please your palate and enchant your guests.
Roasted Butternut Squash Salad
Ingredients
- 1 large butternut peeled, deseeded and sliced
- 3 tbsp olive oil
- salt and pepper
- ¼ tsp chili flakes
- 100g feta cheese
- 2 tbsp sunflower seeds toasted
- 3 tbsp balsamic vinegar
- 75g arugula
Instructions
- Toss the peeled, sliced and deseeded butternut with olive oil, balsamic vinegar, chili flakes, salt and pepper to coat. Lay on a baking tray add to a 200-degree oven for 45 minutes.
- Meanwhile, toast the sunflower seeds in a pan until lightly toasted. Keep an eye out as the toasting happens quickly and can easily burn.
- To assemble, lay a bed of arugula on the bottom of your serving dish, toss the roasted butternut squash onto it with the crumbled feta and toasted sunflower seeds. Add a drizzle of olive oil just before serving and enjoy warm!
Notes
