Ingredients with Measurements:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinaigrette
Special equipment needed:
- Baking sheet
- Mixing bowl
- Salad bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Toss the cubed butternut squash with olive oil, salt, and pepper in a mixing bowl.
3. Spread the seasoned butternut squash on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. In a salad bowl, combine the mixed greens, crumbled feta cheese, dried cranberries, and chopped walnuts.
5. Add the roasted butternut squash to the salad bowl.
6. Drizzle the balsamic vinaigrette over the salad and toss to combine.
7. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 290
- Fat: 21g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
Substitutions for ingredients:
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of dried cranberries, you can use raisins or chopped dates.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add grilled chicken or shrimp to make it a complete meal.
- Use roasted sweet potatoes instead of butternut squash.
- Add sliced apples or pears for a sweet and crunchy twist.
Tips and tricks:
- Make sure to toss the butternut squash with enough olive oil to prevent it from sticking to the baking sheet.
- Don't overcook the butternut squash, or it will become mushy.
- You can make the salad ahead of time and store it in the refrigerator until ready to serve.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large salad bowl or on individual plates.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread or roasted vegetables.
Troubleshooting advice:
- If the butternut squash is not tender after 25 minutes, continue roasting it until it is cooked through.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Butternut squash is a winter squash that originated in North America and has been cultivated for thousands of years.
Flavor profiles:
- This salad has a sweet and savory flavor profile, with the sweetness of the roasted butternut squash and dried cranberries balanced by the tangy feta cheese and balsamic vinaigrette.
Serving suggestions:
- Serve this salad as a side dish or a light lunch.
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