Butternut squash salad is one of the best salad recipes to celebrate your thanksgiving especially in autumn. This salad is made with the filling which has been seasoned with pomegranate, goat cheese, and caraway sauce. The taste is delicious and appetizing.
If you want to celebrate a friendsgiving or thanksgiving this year, then don’t miss this amazing butternut squash salad. Your friends and family will love it, with pumpkin filled with various spices, the taste of this salad is very appetizing. You should be careful about trying the butternut squash salad. This filling rich salad is ready to turn you into a salad lover. The combination of pomegranate, goat cheese, and pistachios really gives a fall salad that signature flavor. The taste is soft and sharp can be felt on the tongue.
Also see: The Best Healthy Salad Ingredients for Weight Loss
Here are the ingredients used in preparing salads. Butternut Squash Salad Recipe Ingredients, there are 6 essential components to be able to get this extraordinary salad.
1. Spiced roasted butternut squash.
Beat a fluffy pumpkin with coriander, cumin, cayenne, cinnamon, for a warm, sweet and spicy flavor.
2. Pomegranate seeds.
To add a burst of red and appetizing, add pomegranate seeds, it is refreshing and adds nutrition and flavor.
3. Pistachios
Pistachios are spicy seeds that give salads a tangy flavor. Adding pistachios is perfect for this wonderful flavor. Chop the medjool (medjool date). It blends the sweetness of dates with the spicy pistachios and makes for a special butternut salad.
4. Goat cheese
The next ingredient is goat cheese. Adding goat cheese to the sweetness of dates and the spicy pistachio flavor will add a new flavor to pumpkin salad. To make the butternut salad a vegan treat, dice the avocado in place of goat cheese.
5. Cumin-spiced cider-date dressing.
This sharp sauce from cumin and dates acts as a binder for all the ingredients in the salad. The way to make this sauce for dates and cumin is to mix apple cider vinegar with medjool dates, olive oil, cumin, and lemon juice. It is such a wonderful taste in the heat of autumn.
Also see: Brussels Sprout Salad Recipe
That’s the reason, we mention it as the best salad recipe for friendsgiving and thanksgiving moments.
The butternut squash salad recipe is easy to prepare. Bake the pumpkin, season, puree the sauce and mix everything. This makes for a special salad recipe to enjoy the holidays and fall.
The following are ingredients for cider date dressing on this slaad.
Cider Date Dressing (makes extra)
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon ground cumin
- 1 Medjool date, pitted
- ½ garlic clove
- sea salt
- 2 tablespoons apple cider vinegar
- 3 to 5 tablespoons water, as needed to blend
- black pepper, to taste
Here are the Main Ingredients and How to Make It:
Butternut Squash Salad
Print RecipeIngredients
- ½ to 1 teaspoon extra-virgin olive oil
- 1 small butternut squash, peeled, seeded, and cubed
- ¼ teaspoon ground cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon ground coriander
- ¼ teaspoon cayenne, less if sensitive to spice
- 6 cups loose-packed spring mix greens
- 2 Medjool dates, pitted and diced
- 2 ounces goat cheese, torn into smaller pieces
- ¼ cup pomegranate seeds
- sea salt and freshly ground black pepper
- ¼ cup pistachios, crushed and toasted
Instructions
Instructions for making it
Preheat oven and preheat to 425 degrees F, line your large baking sheet with parchment paper. then place the butternut squash graves on a baking sheet and sprinkle with olive oil, pepper and sea salt. Stir until everything is completely blended, then spread evenly on the baking sheet, bake for 30 minutes or 25 minutes, or until everything is tender and the edges are brown.
Stir in a small bowl of cumin, chilies, coriander and cinnamon, set aside.
Make the Cider Date Dressing: Combine olive oil, vinegar, date, garlic, pepper, cumin, lemon juice, salt, and 3 tablespoons of water. Add 3 tablespoons of water to easily mix all the ingredients.
Take or remove the butternut squash from the oven, wait for it to cool completely and while it’s still warm mix with the spice mixture.
Combine this salad with half the grilled pumpkin. Drizzle on top with 1/3 of the sauce, stir gently, then add the remaining pumpkin, dates, pomegranate, goat (avocado) cheese and pistachios. Drizzle again on top with the sauce on top according to taste. Ready to be served!
