Roasted Butternut Squash Salad
A winter salad recipe that will a perfect addition to your table, this roasted butternut squash salad is mix of flavours and textures, but will be a jewel on the table.
Servings: 6
Ingredients
Roasted Butternut Squash Salad
- 1 cup Cooked spelt 100g this is about ½-3/4 cup dry
- 1/2 Butternut squash (or sweet potato) cut into ¾ inch cubes
- 1/2 Red onion cut into ¼ inch strips
- 3-4 cups Baby spinach about 150g
- 1/2 cup Pomegranate seeds
- 1/3 cup Crumbled feta
Balsamic Vinaigrette
- 1/2 cup Balsamic vinegar
- 1/2 cup EVOO
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Sea salt
- 1/8 teaspoon Black pepper
- 1 teaspoon
Maple syrup
Fast candied walnuts
- 1/2 cup Walnut halves
- 1/8 cup Brown sugar
- 1 tablespoon Unsalted butter
Instructions
Balsamic vinaigrette
- Place all ingredients in a jar or tightly sealed container. Shake for 1 min.
Fast candied walnuts
- Heat sugar and butter over medium heat for 5 minutes until the sugar is completely melted and isn’t grainy. Add the walnuts and slowly stir frequently so your mixture doesn't burn.
- Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Let cool, and then chop for salad topping.
Roasted Butternut Squash salad
- Peel and chop the squash into 3/4in chunks. Add your onion strips and drizzle in some olive oil, and season with salt and pepper. Place this onto a baking sheet, lined with parchment, and bake in the oven at 350f for about 15min, or until cooked through with the edges just slightly crisping up and the onion is soft. Remove from the oven and let cool.
- In a large bowl, place your spinach (be sure to wash if not already clean!), followed by the cooked spelt, squash and red onion. Dress to taste with some of the vinaigrette, and then lightly toss. Be careful not to be too vigorous of the squash might break apart. Finally top with the feta, pomegranate seeds and candied walnuts.