Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant landscapes of Africa! This Roast Butternut Salad is not just a dish, it's an experience that combines the rich, caramelized sweetness of roasted butternut squash with a symphony of bold spices and textures. Whether you're a seasoned foodie or a curious home cook, this recipe promises to elevate your dining experience with its irresistible blend of flavors and stunning presentation.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: African
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/4 cup roasted peanuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 1/4 cup African dressing
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by washing thoroughly, then carefully peel the skin using a sharp vegetable peeler. Cut the squash into uniform 1-inch cubes to ensure even roasting.
- In a large mixing bowl, toss the cubed butternut squash with olive oil, cumin, paprika, salt, and black pepper. Ensure each piece is evenly coated with the spice mixture.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet, making sure pieces are not overcrowded to allow proper caramelization.
- Roast the butternut squash in the preheated oven for 25-30 minutes, turning once halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- While the squash is roasting, prepare the salad base by washing and drying the mixed salad greens. Arrange them on a large serving platter.
- Toast the chopped peanuts in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning.
- Once the butternut squash is roasted and slightly cooled, arrange the warm cubes over the prepared salad greens.
- Sprinkle the toasted peanuts, dried cranberries, and crumbled feta cheese over the salad.
- Drizzle the African dressing generously over the salad just before serving to enhance the flavors and maintain the salad's freshness.
- Serve immediately while the roasted squash is still warm, allowing the heat to slightly wilt the greens and meld the flavors together.
Tips
- Cube Consistency is Key: Cut your butternut squash into uniform 1-inch pieces to ensure even roasting and caramelization.
- Don't Overcrowd the Baking Sheet: Give each squash cube space to breathe, which helps achieve that perfect golden-brown exterior.
- Spice Freshness Matters: Use freshly ground cumin and paprika for the most vibrant flavor profile.
- Toasting Nuts Technique: Watch peanuts carefully when toasting - they can burn quickly. Constant stirring is crucial.
- Serve Immediately: This salad is best enjoyed warm, when the roasted squash can slightly wilt the greens and blend flavors seamlessly.
- Dressing Tip: Add the African dressing just before serving to maintain the salad's crisp texture and prevent soggy greens.
- Optional Variations: Feel free to substitute feta with goat cheese or add grilled chicken for extra protein.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 15mg
