Roasted Butternut Squash Chopped Salad
You will only use half of the roasted butternut squash so save the other half and make one of the recipes above!
Servings: 4
Ingredients
- 1 butternut squash sliced in half lengthwise with the seeds removed
- olive oil extra virgin
- salt and pepper
- 1 head romaine lettuce chopped
- fresh arugula optional
- 4 to 5 slices deli turkey meat
- 4 to 5 slices smoked gouda cheese
- 1 large tomato sliced
- pickled red onions* or red onion slices
- hot and sweet jalapeños
- peppadew peppers
- pumpkin seeds garnish
For the Dijon vinaigrette dressing:
- 1 tablespoon Dijon mustard
- 2 to 3 tablespoons apple cider vinegar
- 1/2 cup olive oil extra virgin + more if needed
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees. Drizzle olive oil over the butternut squash and season with salt and pepper. Roast cut side down on a lined baking sheet for 45 to 50 minutes.
- When slightly cooled and easy to handle: you can either scoop out the butternut squash flesh or peel or cut away the skin and chop up 1/2 of the butternut squash for the salad into cubes.
For the salad:
- You can follow my chopping method by layering everything on a cutting board and chopping and mixing, or you can chop everything up individually and dump into a large mixing bowl and mix together.
For the Dijon vinaigrette:
- Add the Dijon mustard to your bowl or jar, add the apple cider vinegar and slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
To serve:
- Drizzle the Dijon vinaigrette over the salad and garnish with the pumpkin seeds. Enjoy!
Notes
*Here's my pickled red onions recipe: click here