Butternut squash is the star of my Winter Vegetable Salad, creating a hearty meal that is satisfying for lunch or dinner. Caramelized onions, toasted pecans and creamy goat cheese give this salad a mixture of sweet, savory, crunchy and velvety goodness.
This colorful bowl of nutritious ingredients will brighten your mood, even on a cold and cloudy winter day. Enjoy it with ingredients warm from the oven and stove top or with chilled squash and onions that you have prepared in advance.
1 large butternut squash, peeled, seeded and cubed
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
1 head romaine lettuce, washed and chopped
½ cup pecans, toasted and chopped
2 ounces (about 4 tablespoons) goat cheese, crumbled
Bottled salad dressing, such as Champaign vinaigrette
1. Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, add butternut squash and drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over squash and toss to evenly coat. Arrange squash in a single layer and roast for 30 to 35 minutes until tender and lightly brown, flipping with a spatula halfway through cooking.
2. In a large skillet, heat remaining olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
3. Add 2 cups of spinach to each plate and top with equal amounts of squash, caramelized onions, pecans and goat cheese.
4. Drizzle with 2 tablespoons of your favorite salad dressing and serve.
Note: You can substitute baby spinach or your favorite leafy greens for romaine and any type of winter squash for the butternut. Use whatever fresh produce you can get your hands on in February.
Servings: 4 ~ Serving size: 1 meal-size salad