Savory Butternut Squash Salad: The Ultimate Fall Recipe
Introduction to Savory Butternut Squash Salad
This Savory Butternut Squash Salad is a delightful dish that celebrates the flavors of autumn. Combining roasted butternut squash with a crunchy savory granola and a rich brown butter balsamic dressing, this salad is not just a side dish but a wholesome meal that’s perfect for any gathering. Whether you’re hosting a dinner party or just looking to enjoy a nutritious meal, this salad will surely impress both family and friends.
A Personal Story Behind My Savory Butternut Squash Salad Journey
I remember the first time I tasted a butternut squash salad at a local farmer’s market. The earthy flavors mixed with the sweetness of the squash captivated my taste buds. It inspired me to create my own version that includes a variety of textures and flavors. Over the years, I’ve perfected this recipe, and it has become a staple in my kitchen, especially during the fall season when squash is at its peak.
What Makes This Savory Butternut Squash Salad Recipe Special?
This salad is unique because it combines the sweet and savory elements harmoniously. The homemade savory granola adds a delightful crunch, while the brown butter balsamic dressing provides a rich, nutty flavor that elevates the dish. Moreover, the vibrant colors of the roasted butternut squash, fresh spinach, and cranberries create a visually appealing presentation that is sure to attract everyone’s attention.
The Full Savory Butternut Squash Salad Recipe
Ingredients
- For the savory granola:
- 1 large egg white
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 teaspoon sage
- 1/2 teaspoon cayenne
- 1 cup walnuts
- 1 cup old fashioned oats
- 1/2 cup shelled pistachios
- 1/2 cup pine nuts
- For the butternut squash:
- 1 (3 pound) butternut squash, peeled, seeded, and chopped
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- For the Brown Butter Balsamic Dressing:
- 3/4 cup butter (1 and 1/2 sticks)
- 1 tablespoon brown sugar
- 6 tablespoons balsamic vinegar
- 1 small shallot
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, to taste
- To assemble the salad:
- 10 ounces baby spinach
- 1 cup dried cranberries (warmed in the oven with the squash)
- 3/4 cup Parmesan cheese, shaved with a vegetable peeler
- Fresh sage, to garnish
- Fresh cranberries, to garnish
Instructions
- Preheat the oven to 350°F and prepare two large rimmed baking sheets with nonstick spray. This ensures your granola and squash won’t stick.
- Make the Savory Granola: In a large bowl, whisk the egg white until foamy. Add olive oil, honey, salt, sage, and cayenne. Mix well until combined.
- Stir in walnuts, oats, pistachios, and pine nuts. Spread the mixture on one baking sheet and bake for 20-25 minutes until golden, stirring halfway through for even baking.
- Prepare the Butternut Squash: In the same bowl used for the granola, toss the chopped squash with olive oil, honey, salt, and pepper. This adds flavor directly to the squash.
- Spread the seasoned squash on the second baking sheet. Increase the oven temperature to 400°F. Bake the squash for 25 minutes or until tender, tossing halfway through. Add cranberries to the baking sheet in the last 5 minutes of baking to warm them up.
- For the Dressing: In a saucepan, brown the butter over medium heat until it becomes golden brown and has a nutty aroma, then let it cool slightly. Blend brown sugar, balsamic vinegar, shallot, Dijon mustard, salt, and pepper in a blender. Slowly add the browned butter while blending until well combined.
- Assemble the Salad: In a large bowl, toss the baby spinach with a bit of the dressing. Then, add the roasted butternut squash, cranberries, savory granola, and shaved Parmesan cheese. Garnish with fresh sage and cranberries. Serve with extra dressing on the side for those who like it a little extra saucy!
Serving Suggestions and Variations for Savory Butternut Squash Salad
This salad is perfect as a stand-alone meal or a side dish. You can serve it warm or at room temperature. For a heartier option, consider adding grilled chicken or quinoa for some added protein. If you want to switch up the flavors, try adding feta cheese instead of Parmesan or using pecans in place of walnuts. The possibilities are endless, making this salad versatile for any taste preference!
Frequently Asked Questions About Savory Butternut Squash Salad
Can I make this salad ahead of time?
Yes! You can prepare the components in advance, but it’s best to assemble the salad just before serving to maintain freshness and texture. The dressing can also be stored in the fridge and reheated before use.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. However, the granola may lose its crunch over time, so you might want to keep it separate until you’re ready to eat.
Is this salad suitable for a vegetarian diet?
Absolutely! This Savory Butternut Squash Salad is completely vegetarian-friendly, making it a great option for meat-free meals.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Enjoy this flavorful and nutritious salad bursting with autumn flavors!
Recipe Stats
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Calories per Serving: 350
- Servings: 6
Savory Butternut Squash Salad
Ingredients
Savory Granola
- 1 large egg white
- 0.25 cup olive oil
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 teaspoon sage
- 0.5 teaspoon cayenne
- 1 cup walnuts
- 1 cup old fashioned oats
- 0.5 cup shelled pistachios
- 0.5 cup pine nuts
Butternut Squash
- 1 (3 pound) butternut squash peeled, seeded, and chopped
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 0.5 teaspoon pepper
Brown Butter Balsamic Dressing
- 0.75 cup butter (1 and 1/2 sticks)
- 1 tablespoon brown sugar
- 6 tablespoons balsamic vinegar
- 1 small shallot
- 2 teaspoons Dijon mustard
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper to taste
To Assemble the Salad
- 10 ounces baby spinach
- 1 cup dried cranberries warmed in the oven with the squash
- 0.75 cup Parmesan cheese shaved with a vegetable peeler
- none Fresh sage to garnish
- none Fresh cranberries to garnish
Instructions
- Preheat the oven to 350°F and prepare two large rimmed baking sheets with nonstick spray.
- Make the Savory Granola: In a large bowl, whisk the egg white until foamy. Add olive oil, honey, salt, sage, and cayenne. Mix well.
- Stir in walnuts, oats, pistachios, and pine nuts. Spread the mixture on one baking sheet and bake for 20-25 minutes until golden.
- Prepare the Butternut Squash: In the same bowl used for the granola, toss the chopped squash with olive oil, honey, salt, and pepper.
- Spread the seasoned squash on the second baking sheet. Increase the oven temperature to 400°F. Bake the squash for 25 minutes or until tender, tossing halfway through. Add cranberries in the last 5 minutes.
- For the Dressing: Brown the butter in a saucepan, then let it cool slightly. Blend brown sugar, balsamic vinegar, shallot, Dijon mustard, salt, and pepper. Slowly add the browned butter while blending.
- Assemble the Salad: Toss spinach with a bit of dressing. Add roasted squash, cranberries, granola, Parmesan, sage, and fresh cranberries. Serve with extra dressing on the side.