Butternut Squash Salad

When it comes to a fall salad recipe, an in-season vegetable is a must. This Butternut Squash Fireside Salad is a wonderful option this time of year. In addition, you can enjoy the experience of an outdoor fire for this delicious and easy dinner.

WHY BUTTERNUT SQUASH FIRESIDE SALAD WORKS

This Butternut Squash Fireside Salad is not only easy to make but it allows you to go outside and enjoy the beautiful fall weather. In addition, it’s a wonderful excuse to invite a few friends or family members over for dinner. It’s made with a beautiful salad medley and fresh avocados. Most importantly, a delicious lemon vinaigrette is drizzled on top for a delightful salad.

INGREDIENTS


Ingredients for this Butternut Squash Fireside Salad can vary depending on what you like in your salad but don’t miss out on the delicious roasted butternut squash…it’s wonderful.

  • Butternut Squash
  • Salad Medley
  • Avocado
  • Feta Cheese
  • Sunflower Seeds
  • Rosemary Bread
  • Lemon
  • Sugar
  • Dijon Mustard
  • Olive Oil
  • Salt & Pepper

HOW TO MAKE THIS SALAD

  • First, cut up your butternut squash. If you need help, this tutorial will help.
  • Secondly, season the butternut squash with olive oil, salt & pepper. Use a mixing bowl and drizzle the olive oil, salt & pepper over the squash and mix together with your hands.
  • Thirdly, get your fire started. Allow the coals to get hot and the fire to pick up. Use a grill grate for the top of the coals. Using a cast-iron skillet, grill the butternut squash over the fire. Continue to mix up the squash so it doesn’t burn. Remove and let cool a bit before putting on salad.
  • While the fire is hot, drizzle some olive oil on your bread and quickly toast the bread over the fire to add a little crunch to your salad.
  • In the meantime, put together your salad. Start with the salad medley, then add the sunflower seeds, avocado, and feta cheese.
  • Fourthly, mix together the lemon zest, lemon juice, olive oil, dijon mustard, and salt & pepper.
  • Add the cooled squash to the salad and drizzle the vinaigrette over the top and serve.

NOTES

  • When cutting up the butternut squash, keep pieces close to the same size. This will allow everything to cook at the same time. If the squash is browning quicker than you want, you can put it in the oven to finish the cooking process.
  • In addition, if you would like a slower cooking process, you can start the fire earlier and let the flames die down a bit. As long as your coals or wood is hot, the squash will cook in the pan at a slower pace.
  • The same goes for the bread if you want it to cook slower, wait for the flames to die down.
  • To preserve the salad if you make too much, wait to drizzle on the vinaigrette once you have served it. This will allow you to keep the salad an extra day.
  • The vinaigrette will last up to a week sealed in a container in the fridge.
Butternut Squash Fireside Salad

Butternut Squash Fireside Salad

When it comes to a fall salad recipe, an in-season vegetable is a must. This Butternut Squash Fireside Salad is a wonderful option this time of year. In addition, you can enjoy the experience of an outdoor fire for this delicious and easy dinner.

Yield: 4

PREP TIME: 15 MIN COOK TIME: 20 MIN TOTAL TIME: 35 MIN

INGREDIENTS

For the Lemon Vinaigrette

  • 1/2 teaspoon Lemon Zest, finely grated
  • 2 tablespoons Lemon Juice, freshly squeezed
  • 1 teaspoon Sugar
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon Sea Salt or another thick salt
  • 3 tablespoons Olive Oil
  • Freshly Ground Black Pepper

INSTRUCTIONS

  1. In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and salt. Keep whisking until the sugar and salt are completely dissolved.
  2. While continuing to whisk, add the olive oil one tablespoon at a time. I only used 2 tablespoons because I do not like a heavy olive oil taste. Season with more salt and pepper to taste.
  3. Store in a mason jar or another bowl with a lid, in the refrigerator.

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