Freshly roasted butternut squash with butter imparts a smoky taste to this salad. If you like, you could also use the roasted butternut in place of any of the other salad dish.
A delicious main course salad or a pretty main side dish for breakfast, lunch, or dinner. I love that in a recipe with full of the good veggies.
In this dish, butternut squash roasted with butter give the salad body, sweetness, and flavor. Squash and root vegetables, such as taro and sweet potatoes, are also popular items to add the brightness of a dish.
Matching the veggies sausage, full of greens salad and toss with light dressing. And it makes a lovely, delicious plateful of wonder.
Make Ahead
The dressing will keep in the fridge for up to 7 days.
Variations
Add any veggies you’d like to the salad: a sliced ear corn, green beans.
Replace the grilled chicken with sausage to the salad.
Use apple cider vinegar instead of rice vinegar.
How to prepare Butter Nut for the Cube
It's so much simpler than you think. Here is a few easy steps.
Step 1
Lop off the top and bottom...
Step 2
Use a sharp knife or vegetable peeler to remove the hard skin.
Step 3
Cut the squash in half lengthwise and remove the seeds with a spoon.
Step 4
Slice the squash into sticks, and slice the stick into cubes.
Roast Squash
Preheat the oven to 400 °F. Melt 2 tablespoons butter then toss in the squash cubes, sprinkle with salt and pepper . Spread squash in single layer on aluminum foil-lined rimmed baking sheet and roast until well browned and tender, 15 to 20 minutes. Sharking the pan once or twice during baking. Add the Parmesan and toss it quickly so the cheese doesn’t melt.
Finish Salad
Pour in the squash into a bowl and toss in the sausages. Put the mixed salad greens in the large bowl, and toss with half of dressing, add the squash mixture and lightly toss it in.
Colorful Plate In Perfect Picture
Sprinkle the bowl with a little Parmesan cheese for a decadent treat.
Recipe
Roasted Butternut Salad
Makes 4 To 6 Servings
Ingredients
Salad
1 medium butternut squash
2 tablespoons butter
a small pinch of salt and a good pinch of black pepper
¼ cup freshly grated Parmesan cheese
4 veggies sausages
6 cups mixed salad greens
Dressing
¼ cup olive oil
1 teaspoon rice vinegar
1 teaspoon Dijon mustard
⅛ teaspoon black pepper, freshly ground
1 garlic clove
1 teaspoon honey
Directions
To make the dressing
Pour the olive oil into a small jar and grate or press in the garlic.
Add the honey, along with rice vinegar and Dijon mustard. Put the lid on the jar and shake it vigorously for about 30 seconds, until it’s all incorporated. Store in the fridge for later.
To make the Salad
Poach the sausages in a small pan of boiling salt water for 5 minutes, pour off the water.
Then cut the drained sausages into pieces, and set aside for later.
To prepare the butternut squash, lop off the top and bottom, then use a sharp knife remove the hard skin, carefully halve the squash in half lengthwise and remove the seeds with a spoon, then slice the squash into sticks and cut into 3cm chunks.
Preheat the oven to 400 °F
Meanwhile, melt the butter in a saucepan over low heat.
Place the squash in a bowl and pour in the melted butter.
Then sprinkle with salt and pepper.
Spread the squash out on aluminum foil-lined rimmed baking sheet.
And roast it for 15 to 20 minutes, until the squash is starting golden brown around the edges. Shaking the pan once or twice during baking.
Add the Parmesan and toss it quickly so the cheese doesn’t melt.
Then pour the squash into a bowl and toss in the sausages.
Now, put the mixed salad greens in a large bowl and toss with the half dressing.
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