This recipe flaunts the sweet taste of roasted butternut squash, along with its creamy texture. The rest of the ingredients work together to create a refreshing salad, bursting with flavour.
Butternut Squash Salad with Oranges
- Chopping Board
- KnifeBaking tray
- Baking Parchment
- Mixing Bowl
- Small bowl or cup
- Whisk or fork
- ½ butternut squash peeled, seeds removed, cubed
- 1 orange peeled, separated into segments, membrane removed
- ½ red pepper seeds removed, chopped
- 10 cherry tomatoes halved or quartered
- A handful of curly leaf lettuce chopped or torn
For the dressing
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil see notes
- 1 tbsp tahini paste
- 1 tbsp maple syrup
- A handful of fresh parsley chopped
- ¼ tsp salt add more to taste
- ¼ tsp black pepper
- ¼ tsp garlic powder
- Start by preparing the butternut squash. Once it’s been cut into cubes, spread it on a lined baking tray. Roast at 220 C for 30 minutes. You should be able to easily pierce the butternut squash pieces with a fork when it’s done.
- In the meantime, prepare the rest of the ingredients. When you remove the membrane from orange segments, the segments are likely to break. That’s perfectly fine! Place lettuce, tomatoes and pepper into a mixing bowl and toss everything together.
- To make the dressing, combine all of the ingredients except parsley in a small bowl or cup and whisk until you get a uniform consistency. Now, mix in the pasley.
- Once butternut squash is ready, add it to the mixing bowl. Alternatively, you can let it cool down first. Mix everything together, then transfer onto plates or bowls.
- Drizzle the dressing on top and voila!
- If you prefer a lighter salad dressing, use water instead of olive oil.
- If you keep the dressing separately, the salad can be stored for up to 3 days in the fridge in a covered container.