Hello again foodies! I’m extremely excited to say that after a few weeks of workshopping, my original butternut squash salad recipe is officially ready to be shared! As a self-proclaimed salad hater and lover of all things hearty, I’ve been struggling to find a mix that doesn’t leave me unsatisfied, dreaming of Chick-Fil-A. Caesar salad used to work for a while, but one can only eat so much sliced chicken and romaine before tiring of the fatty, acidic dressing on top of it. But when I picked up butternut squash at Wegman’s this week, it came to me — why not use it in a salad instead of a side dish? I’d been roasting squash to accompany my meals for a while now; it’s my favorite vegetable and I love pairing it with pork tenderloin or grilled strip steak. But after making this salad, I’m a changed woman (yes, I’m so excited about this salad that I used a cliche. Sue me). The sweet savoriness of the seasoned squash perfectly compliments the salty tang of feta. Combined with peppery arugula and balsamic, it’s a nice change-up from wilted Caesar sadness.
Try it out, and let me know what you think in the comments below!
BUTTERNUT SQUASH AND FETA SALAD
For squash seasoning (measure to taste):
Herbes de Provence
2 minced cloves of garlic
Grated Romano cheese
1 butternut squash, washed
Arugula (a storebought
1 container of feta cheese, crumbled
To roast the squash:
- Wash the squash off and place it, whole, on a cookie sheet in the oven for 10 minutes at 400 degrees.
2. Once the squash is cooled, cut it in half and scoop out the seeds. Then, peel the skin off and dice into bite sized cubes.
3. Place the cubes in a bowl, and mix in the olive oil, herbes de provence, salt, pepper, and garlic. Spread out the cubes on a cookie sheet and sprinkle on the Romano cheese, with additional spices to taste.
4. Bake in the oven for 20-25 minutes at 400 degrees.
1. Lay out a bed of arugula on a plate. Layer on the feta, then the butternut squash.
2. Top of with a drizzle of balsamic dressing, and enjoy!