Get ready to tantalize your taste buds with a vibrant and nutritious dish that’s perfect for any occasion! Our Squash Cranberry Pumpkin Seed and Manchego Salad with Vinaigrette is not just a salad; it's a celebration of flavors that will leave you craving more. Imagine the sweetness of roasted butternut squash, the tartness of dried cranberries, and the nutty crunch of pumpkin seeds, all beautifully combined with creamy manchego cheese. This dish is not only a feast for the eyes but also a wholesome delight that’s easy to prepare. Whether you're hosting a dinner party or looking for a healthy lunch option, this salad will impress your guests and elevate your dining experience. Dive into our recipe and discover how to create this culinary masterpiece!
Ingredients
- 2 cups butternut squash, diced
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/2 cup manchego cheese, shredded
- 4 cups mixed greens
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prepare for roasting the squash.
- Peel the butternut squash and cut into uniform 1/2-inch cubes. Toss the diced squash with olive oil, salt, and freshly ground black pepper to ensure even coating.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until the edges are golden brown and the squash is tender.
- While the squash is roasting, lightly toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. Remove from heat and set aside to cool.
- In a large salad bowl, arrange the mixed greens as the base of the salad.
- Once the roasted squash has cooled for 5-10 minutes, gently place the warm cubes over the mixed greens.
- Sprinkle the dried cranberries, toasted pumpkin seeds, and shredded manchego cheese evenly over the salad.
- Drizzle the balsamic vinaigrette just before serving, tossing the salad gently to ensure all ingredients are lightly coated.
- Season with additional salt and freshly ground black pepper to taste. Serve immediately while the squash is still slightly warm.
Tips
- Uniform Cutting: When dicing the butternut squash, aim for uniform 1/2-inch cubes to ensure even roasting and cooking. This will help achieve that perfect tender texture with caramelized edges.
- Don’t Skip the Toasting: Lightly toasting the pumpkin seeds enhances their flavor and adds a delightful crunch to the salad. Keep an eye on them as they can burn quickly!
- Serving Temperature: For the best flavor, serve the salad while the roasted squash is still slightly warm. This contrast in temperature with the fresh greens creates a delightful eating experience.
- Customize Your Greens: Feel free to mix and match your greens! Arugula, spinach, or kale can all add different textures and flavors to your salad.
- Vinaigrette Variations: Experiment with different types of vinaigrettes, such as a honey mustard or citrus vinaigrette, to give your salad a unique twist.
- Make Ahead: You can prepare the roasted squash and toasted pumpkin seeds ahead of time. Just toss everything together right before serving to keep the greens fresh.
- Season to Taste: Don’t forget to taste and adjust the seasoning with salt and pepper before serving. A little extra seasoning can elevate the dish significantly!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 15mg
