Roasted Butternut Squash and Cauliflower Salad
Roasted vegetables always add fantastic flavor and texture to salads. The natural sweetness of butternut squash and the slightly nutty flavor of cauliflower make a perfect pairing in this autumn salad. The balsamic vinegar dressing provides freshness, while the toasted walnuts provide a crunchy texture to the dish. This salad is not only nutritious and healthy but also incredibly tasty, making it a perfect choice for a light lunch or dinner. Combined with arugula and sliced red onion, the whole dish offers a harmonious yet exciting flavor.
Ingredients for this recipe
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Preparation Steps
1
Peel the butternut squash, dice it into small cubes, and place it on a baking sheet lined with parchment paper.
2
Cut the cauliflower into florets and add them to the baking sheet with the butternut squash.
3
Drizzle with olive oil, season with salt and pepper, and roast in a preheated oven at 400°F (200°C) for 25 minutes, or until the vegetables are golden brown and tender.
4
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant. Roughly chop them.
5
Thinly slice the red onion.
6
In a small bowl, whisk together the balsamic vinegar, honey, and one tablespoon of olive oil.
7
In a large salad bowl, arrange the arugula, roasted butternut squash, cauliflower, and red onion.
8
Sprinkle with the toasted walnuts, drizzle with the dressing, and gently toss to combine.
9
Serve immediately. This salad is best enjoyed fresh.
