Are you ready to elevate your salad game with a dish that screams autumn comfort and gourmet elegance? Our Roasted Koginut Squash Salad is not just another boring green bowl – it's a symphony of flavors that will tantalize your taste buds and impress even the most discerning food lovers. Imagine golden, caramelized squash cubes nestled among crisp mixed greens, punctuated with tangy feta, sweet cranberries, and crunchy pumpkin seeds – this is a recipe that turns everyday ingredients into a culinary masterpiece!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 koginut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help achieve a nice roast on the koginut squash, enhancing its natural sweetness.
- Prepare the koginut squash by peeling it carefully with a vegetable peeler. Once peeled, cut the squash in half and scoop out the seeds using a spoon. Then, cube the squash into bite-sized pieces, approximately 1-inch cubes.
- In a large mixing bowl, combine the cubed koginut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss the squash until it is evenly coated with the oil and seasonings.
- Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Roast the squash in the preheated oven for about 25-30 minutes, or until the cubes are golden brown and tender. Halfway through the roasting time, stir the squash to ensure even cooking.
- While the squash is roasting, prepare the salad base. In a large salad bowl, add 4 cups of mixed greens. You can use a combination of spinach, arugula, and romaine for a variety of textures and flavors.
- Once the squash is done roasting, remove it from the oven and let it cool for a few minutes. This will make it easier to handle and prevent wilting the greens.
- After the squash has cooled slightly, add it to the bowl with the mixed greens. Then, sprinkle 1/4 cup of dried cranberries, 1/4 cup of crumbled feta cheese, and 1/4 cup of pumpkin seeds on top of the salad.
- For added flavor, you can drizzle a little extra olive oil and a splash of balsamic vinegar over the salad, if desired. Toss the salad gently to combine all the ingredients without bruising the greens.
- Serve the roasted koginut squash salad immediately, or refrigerate it for a short time if you prefer it chilled. Enjoy your delicious and nutritious salad!
Tips
- Choose a firm, unblemished koginut squash for the best roasting results.
- Cut squash cubes uniformly to ensure even roasting and consistent texture.
- Use parchment paper to prevent sticking and make cleanup easier.
- Don't overcrowd the baking sheet – this ensures the squash roasts, not steams.
- Let the roasted squash cool slightly before adding to greens to prevent wilting.
- For extra flavor, consider adding a light vinaigrette or honey-mustard dressing.
- Toast the pumpkin seeds beforehand for an enhanced nutty flavor.
- This salad is best served immediately but can be prepped in advance by keeping components separate.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 7g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
