Good afternoon here me will give you a recipe butternut squash salad which is interesting The way preparing it is very easy. You just need to be careful to get results from butternut squash salad which has aroma and taste that able evoke our tastes.

So that the result of butternut squash salad, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare butternut squash salad delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required exist in prepare

1. Prepare For the Squash
2. Use 3 tbs olive oil
3. Prepare 4 cups peeled and cubed butternut squash
4. Prepare 1 1/2 tsp kosher salt
5. Use 1/2 tsp freshly ground black pepper
6. Prepare 1/4-1/2 tsp cayenne pepper
7. Use For the Dressing
8. Prepare 2 tbs apple cider vinegar
9. Prepare 1 tbs dijon mustard
10. Take 1 tbs honey
11. Prepare 1 clove garlic - grated
12. Use 1/4 tsp kosher salt
13. Use 1/4 tsp freshly ground black pepper
14. Prepare 3 tbs olive oil
15. Prepare For the Salad
16. Prepare 5 cups baby arugala
17. Use 1/4 cup pumpkin seeds, slightly toasted
18. Take 1/2 small red onion, thinly sliced
19. Prepare 1/2 cup crumbled goat cheese

Plate and garnish with the remaining nuts, lime juice and herbs. Place the squash on a sheet pan. Roasted chunks of lightly seasoned butternut squash, paired with olives and sun-dried tomato and shavings of cheese in a flavour packed salad that is perfect for lunch, dinner, or batch cooked for a BBQ side. We are obsessed with this salad at the moment and roasted butternut squash in general.

Steps to make Butternut Squash Salad:

1. Preheat the oven to 400 F. Line a rimmed baking sheet with foil and pour two tbs of the oil on the lined sheet and heat until very hot (about 8 minutes)
2. In a large bowl, toss the squash with the remaining 1 tbs oil, the salt, pepper and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet; make sure the flat sides of the squash are touching the pan. Roast for 15 minutes. Remove squash from oven and stir the squash, returning to the oven to roast another 10-15 minutes. Remove from oven and let cool to room temperature.
3. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper and oil until it’s creamy.
4. Arrange the arugula on a platter. Top with roasted squash, pumpkin seeds, onions and goat cheese. Drizzle the dressing to taste and top with black pepper.
5. Done and ready to serve!

Spread butternut squash pieces into a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Allow to cool while you prepare the rest of the salad. Add kale and spinach to a large salad bowl. Roast Butternut, Apple And Feta Salad With Mint And Pomegranate Dressing Food and Home Entertaining.

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