Roasted Butternut Squash Salad with Walnuts
Butternut squash is a popular ingredient in the fall, which can be used in countless ways. Combined with walnuts and arugula, you get a truly special, tasty and healthy salad. The sweet taste of roasted butternut squash perfectly harmonizes with the crunchy texture of toasted walnuts and the mild acidity of balsamic vinegar. This salad is not only spectacular and mouth-watering, but also full of vitamins and minerals, making it an excellent choice for a light yet nutritious meal. On a cold autumn day, a freshly prepared, warm butternut squash salad is especially good, warming the body and soul with every bite.
Ingredients for this recipe
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Preparation Steps
1
Peel the butternut squash, remove the seeds, and cut into small cubes.
2
Place the butternut squash cubes on a baking sheet lined with parchment paper, drizzle with one tablespoon of olive oil, and season with salt and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and lightly caramelized.
3
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant and lightly browned.
4
Thinly slice the red onion into rings.
5
In a small bowl, whisk together the balsamic vinegar, honey, and one tablespoon of olive oil until well combined.
6
In a large salad bowl, arrange the arugula, then top with the roasted butternut squash, toasted walnuts, and red onion.
7
Drizzle with the balsamic vinaigrette, then gently toss to coat all ingredients.
8
Serve immediately as a light meal or as a side dish.
