Butternut Squash Salad
This butternut squash salad is the perfect fall recipe! Roasted butternut squash tossed with crispy prosciutto, spring mix, and the best homemade dressing! The finishing touch is crumbled feta cheese for the perfect flavor profile.
Ingredients
- 2 cups peeled and cubed butternut squash
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 4 oz prosciutto
- 5 oz spring mix
- ½ red onion thinly sliced
- ½ cup candied walnuts or plain
- 4 oz feta cheese or goat cheese
Dressing:
- 1/4 cup olive oil
- 1 garlic clove
- 1 tsp dijon mustard
- 2 Tbsp mayo
- 1 Tbsp lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Add the squash to the baking sheet, drizzle with the oil, and season with salt and pepper.
- Roast for 15 minutes. Add the prosciutto to the squash and roast for about 6-8 minutes until the squash is tender and the prosciutto is crispy. Set aside to cool.
- Meanwhile, add everything to a mason jar for the dressing and shake to combine.
- To assemble the salad, add the spring mix, onion, walnuts, cheese, butternut squash and break up the prosciutto.
- Drizzle with the dressing and gently toss to combine.
Notes
- When assembling this salad, wait until you are ready to serve it before tossing it in the dressing. This will ensure that your salad won’t get too soggy.
- Add protein like chicken to the salad for a hearty lunch or dinner.
- Storage. Although this salad is best enjoyed immediately, you can store leftovers in the fridge for about a day before it gets too soggy.