Easiest Way to Make Award-winning Butternut Squash Salad

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Award-winning Butternut Squash Salad. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Butternut Squash Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut Squash Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butternut Squash Salad is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Butternut Squash Salad estimated approx 1 hour.

To begin with this recipe, we must prepare a few components. You can cook Butternut Squash Salad using 19 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Butternut Squash Salad:

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

Steps to make 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.

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