Warm Butternut Squash Salad
I love fall flavors, especially pumpkin and butternut squash. I also love visiting friends and hosting guests, but honestly after two weekends in a row of eating out, I was very excited to cook something at home. Lucky for me, I found some simple, healthy, and delicious cooking inspiration at brunch at Whitehall this weekend in New York. On both their brunch and dinner menus, they have a warm butternut squash salad that is the perfect meld of fall flavor, healthy detoxifying greens, and just enough cheese and nuts to make a salad very satisfying. I especially enjoy this salad because you can substitute the greens, cheese, and nuts for whatever type you prefer. Next time, I plan to use arugula, goat cheese, and walnuts. What is your favorite combination?
Warm Butternut Squash Salad with Toasted Almonds, Feta
inspired by Whitehall’s menu
greens of your choosing (Whitehall used watercress, I used arugula and marche that I had on hand)
medium butternut squash, cubed and roasted
2 tablespoons olive oil
4-6 ounces feta cheese, crumbled
Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes. During the last ten minutes of roasting, toast almonds for ten minutes on a rimmed baking sheet.
Place greens in a large serving bowl. Sprinkle half the feta on top of greens. Layer butternut squash, the remaining feta, and sprinkle toasted nuts on top of salad. Dress with lemon-olive oil dressing.
Dress salad and serve.
lemon-olive oil dressing
1 part freshly squeezed lemon juice
1 part olive oil
mustard, to taste
Whisk lemon juice and mustard together. While continuing to whisk, incorporate olive oil in.