One of the most effective methods to keep your budget for food in the right direction is to ensure that you’re using the ingredients within your cupboards. This week, I used many “leftover” ingredients I had in my pantry to create the most gorgeous Butternut squash Salad. It’s easy but elegant and straightforward to make. It also makes meal preparation well, and I will eat this as a lunch option for the coming days!
WHAT’S IN THIS BUTTERNUT SQUASH SALAD?
I had many surplus ingredients from my Brussels Sprouts Salad that I cooked during Thanksgiving. So, I used the flavors to make the Butternut Squash Salad. Instead of using Brussels sprouts to make”the “green,” I used simple mixed greens. I swapped sweet potatoes that had been roasted in exchange for baked butternut squash (because I’d bought lots of them for sale a few weeks earlier). I added some dried cranberries and then garnished the salad with the same mixture of goat cheese, pecans, and a syrup made from maple Dijon vinaigrette. It’s so easy, yet it is so luxurious.
MAKE IT A MEAL
I would recommend serving this salad in the manner described as a side dish as a part of the meal. If you’re looking to beef it up and make it a “meal salad,” here are some ideas to include:
Turkey breasts cooked and cooked
Chicken breasts cooked and cooked
Bacon cooked to perfection
Farro and barley cooked
Wild rice cooked
Diced apples or pear slices
Red onions that are thinly sliced
OTHER CHEESE OPTIONS
Many don’t like the taste of goat cheese. It’s not the most cost-effective cheese you can find. If you want to replace it with other options, consider diced white cheddar, Parmesan, or something similar to manchego.
HOW TO STORE BUTTERNUT SQUASH SALAD FOR MEAL PREP
As I said earlier, I’ll make this salad meal prepped to use for the rest of my meals. The best way to ensure that you keep your salad fresh over a few days is to follow the correct layering method. The salad should be layered in your food prep container, with toppings and dressing on the bottom and the delicate greens over it. This salad would be in the following order: Dressing, butternut squash pecans, cranberries and pecans, goat cheese, and greens. This helps keep the gardens out of the dressing and keeps the greens from getting sucked up by the hefty toppings. Once you’re ready to eat, you can add a shaker or stir! The salad can be stored in the fridge for around four days.
INGREDIENTS
Roasted Butternut Squash
2 lbs. butternut squash ($1.78)
One tablespoon olive oil ($0.13)
One pinch of salt ($0.01)
One pinch of pepper ($0.01)
Maple Dijon Vinaigrette
One cup of olive oil ($0.52)
Two tablespoons Maple syrup ($0.64)
2 Tbsp apple cider vinegar ($0.15)
1 tsp Dijon mustard ($0.02)
14 tbsp of garlic powder ($0.02)
1/4 tsp salt ($0.02)
1/4 teaspoon freshly cracked black pepper ($0.02)
Salad
Four cups of Spring mix ($1.75)
1/4 cup dried cranberries ($0.27)
1/4 cup chopped pecans ($0.59)
1 oz. goat cheese ($0.50)
INSTRUCTIONS
Preheat the oven to 400oF. Peel and cut 2 lbs. of butternut squash into 1/2 inch cubes (about 4 cups of cubes).
Put the squash cubes on a baking sheet lined with parchment and drizzle it with olive oil, then sprinkle with salt, pepper, and salt. Mix the squash until it is coated with oil.
The squash is cooked in an oven for around 30 minutes, turning it once after about 20 minutes of cooking. After 30 minutes, the squash should be tender and have some browning along the edges. Let the squash cool.
While the squash roasts, prepare the vinaigrette and mix maple syrup, olive oil, and apple cider vinegar. Dijon mustard salt, garlic powder, and pepper. Discard the dressing.
Create the salad once the squash is at a temperature to your preference (you can serve it hot or at room temperature). Put the spring mix in the bottom, and finish with the squash roasted with dried cranberries, chopped pecans, and a little goat cheese.
If you are serving it immediately, add half the dressing and toss until coated. Pour more sauce on each serving, as needed.
