This Roasted Butternut Squash Salad Is a Fall Favourite in Our Home

I knew this Roasted Butternut Squash Salad was one thing particular the second I tossed it collectively, the autumn flavors are absolute perfection.

Candy roasted squash, peppery greens, chewy farro, crunchy walnuts, and sharp cheddar all come collectively in essentially the most balanced, satisfying approach. And the selfmade apple cider French dressing ties every part along with the proper tangy-sweet end.

Each time I serve this salad, it disappears sooner than I anticipate. I’ve made it for informal weeknight dinners, packed it up for lunch, and introduced it to vacation gatherings, and it at all times will get rave critiques. It feels hearty with out being heavy and provides a lot coloration and texture to any meal.

Should you’re in search of a fall salad that tastes particular however comes collectively simply, this one is a keeper. You’re going to find it irresistible!

Salad Elements with Useful Notes

Salad

• Butternut squash: Reduce into evenly sized items so it roasts superbly and caramelizes.
• Olive oil: Helps the squash get golden and tender.
• Arugula or spring combine: Arugula provides a peppery chunk; spring combine is milder.
• Farro: Chewy, nutty, and filling. Cook dinner till tender however not mushy. You may substitute quinoa in case you want the salad to be gluten-free.
• Sharp white cheddar: Shred it your self for the very best texture and taste. Feta or goat cheese additionally work properly.
• Walnuts or pecans:Toast them for deeper taste and further crunch.
• Dates or dried cranberries: Add sweetness that balances the savory elements.
• Crimson onion: Slice thinly so it blends into the salad as an alternative of overpowering it.

Dressing

• Olive oil: Use a good-quality additional virgin olive oil.
• Apple cider vinegar: Brightens the salad and provides fall taste.
• Honey: Balances the acidity with a little bit sweetness.
• Dijon mustard: Helps emulsify the dressing and provides a pleasant tang.
• Shallot & garlic: Finely mince for the very best texture and taste.

Salads

Roasted Butternut Squash Salad

A hearty and colourful fall salad made with roasted butternut squash, arugula, farro, sharp cheddar, toasted walnuts, dates, and a vivid apple cider French dressing. A scrumptious aspect dish for holidays or a satisfying important dish any evening of the week.

For the salad:

• 1 medium butternut squash, peeled, seeded and reduce in 1-inch chunks
• 1 tablespoon olive oil
• Kosher salt and pepper, to style
• 5 oz arugula, or spring combine
• 1 cup cooked farro
• 3/4 cup shredded sharp white cheddar
• 1/2 cup chopped toasted walnuts, can use pecans
• 1/2 cup chopped dates, can use dried cranberries
• 1/3 cup sliced pink onion

For the dressing:

• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 3 teaspoons honey
• 2 teaspoons Dijon mustard
• 1 small shallot, minced
• 1 small garlic clove, minced
• Kosher salt and black pepper, to style

• Preheat oven to 400 levels F. Place the squash on a big baking sheet and drizzle with the olive oil. Toss till properly coated. Season with salt and pepper. Organize the squash in a single layer and roast for 25 to half-hour, till the squash is tender, turning as soon as with a spatula.

• In a big bowl, add the roasted butternut squash, arugula, farro, white cheddar, nuts, dates, and pink onion.

• In a small bowl or jar, whisk collectively the olive oil, vinegar, honey, mustard, shallot, garlic, salt, and pepper.

• Pour the dressing over the salad and toss till properly mixed. Season with salt and pepper, to style. Serve instantly.

How you can Retailer:

• Leftovers: Retailer in an hermetic container within the fridge for as much as 2 days.
• Make-Forward: Cook dinner the squash, farro, nuts, and dressing prematurely. Assemble and gown earlier than serving.
• Dressing: Retains within the fridge for as much as 1 week. Whisk properly earlier than utilizing.

Energy: 323kcal, Carbohydrates: 37g, Protein: 8g, Fats: 17g, Saturated Fats: 4g, Polyunsaturated Fats: 6g, Monounsaturated Fats: 10g, Ldl cholesterol: 14mg, Sodium: 124mg, Potassium: 714mg, Fiber: 6g, Sugar: 13g, Vitamin A: 14013IU, Vitamin C: 30mg, Calcium: 221mg, Iron: 2mg

Key phrases arugula, butternut squash, farro

Have you ever tried this recipe?

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