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Butternut squash is available year round and is packed with flavor, healthy fiber, and nutrients.  But I find it a time-consuming ugly mess to peel and cut!  Solution:  Fresh, ready-to-cook squash (available in many produce sections) makes a big production super simple.  Just open the package,  dump it into the bowl, nuke it a few minutes, and it’s salad-ready.

Butternut Squash & Strawberry Salad – Walnut Honey Vinaigrette

25 min

| Serves 4 |

147 calories per serving

Ingredients

Salad

  • 18 ounces butternut squash, cut into largeButternut Squash & Strawberry Salad - Walnut Honey Vinaigrette
  • salad size pieces
  • 10 ounces strawberries, rinsed and dried
  • 1 sprig fresh mint (4-5 medium leaves)
  • 3 tablespoons roughly chopped walnuts, lightly toasted
  • Optional: 1/2 ounce goat cheese crumbles (about 2 tablespoons)- adds 12 calories per serving
  • Fresh ground pepper to taste

DressingButternut Squash & Strawberry Salad - Walnut Honey Vinaigrette

  • 2  1/2 tablespoons walnut oil
  • 1 tablespoon honey balsamic vinegar*
  • 1 tablespoon minced shallot
  • 1/8 teaspoon salt

*I’m a fan of O Olive Oil‘s Honey White Balsamic Vinegar.  Its rich honey flavor – detectable without being overt – partners beautifully with walnut oil.  Another option is to use plain balsamic vinegar plus a teaspoon of honey.

Directions

Prepare the salad ingredients: Transfer the squash to a microwave-safe bowl and add two Butternut Squash & Strawberry Salad - Walnut Honey Vinaigrettetablespoons of water. Cover the bowl with plastic wrap, leaving a small opening for steam to escape. Microwave on high for 6 to 10 minutes, depending on the power of your microwave oven.  ((In a 900 watt microwave it takes about 7 minutes.) Drain off the water and transfer the squash to the fridge so that it cools to room temperature. Hull the strawberries (see photo, below) , slice in half, and set aside.

Hulling strawberries doesn't mean slicing off the tops (left). It means removing the leaves and bitter core (right).

Hulling strawberries doesn’t mean slicing off the tops (left). For best flavor, dip your knife in at an angle to remove the entire crown, plus the bitter core, too. (right).

Make the dressing: In a small bowl or measuring cup, whisk together the dressing ingredients until emulsified. Taste-test the dressing on a berry. Adjust the seasoning according to taste.

Assemble the salad: Add the strawberries to the bowl with the butternut squash. Tear the mint leaves into small pieces over the salad. Toss the salad with a light coating of the dressing. Garnish with the walnuts and goat cheese, if desired. Serve, and enjoy!

Butternut Squash & Strawberry Salad - Walnut Honey Vinaigrette

 

 

 

 

 

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