Roasted Butternut Squash and Strawberry Salad

As I sit here in my flannel pants and fleece pullover, cuddled up in my larger-than-life plush blanket, I’m trying to come to terms with the fact that fall is here. Don’t get me wrong, this is a very nice situation to be in; Doesn’t get much better than flannel, fleece and a cozy blanket on a chilly fall evening. Only thing missing is the hot apple cider and a pumpkin treat. But anyway, here’s the kicker: a week ago, it was a sweltering 83 degrees. Thank you MN for your extreme weather conditions within such short periods of time that leave me utterly flustered when deciding what to wear and what to cook (more on that later).

Fully ready to embrace Fall and do all the obligatory fall activities, we planned a fun family outing to the apple orchard last weekend. What I wasn’t ready for was the 45 minute wait in the hay ride line in the scorching sun that included wrangling my 1 year old as she weaved in and out of families and swung like a monkey from the waiting line ropes. Also, I wore jeans and not shorts. I left the sunscreen that I shoved to the back of the cabinet until next year at home. I had no water for the kids. Sweat was dripping down their poor faces as you can see from the pic below.

Despite the somewhat unwelcome heat, I yearned for summer again. As we drove away from the apple orchard with our honey crisps, apple bread, and apple syrup in tow, I felt summer in the air, and I missed it. I contemplated laying out in the sun one last time. I silently cursed the YMCA for closing their outdoor pool. How did they not know there’d be a random hot day in late September? I asked myself if it would look weird to set up the sprinklers for the kids to run through.

But did I end up doing anything summer-like for the remainder of the day? Nope. When we got home, I went to the kitchen and secretly devoured the apple bread, savoring its cinnamon-y goodness while the sounds of Sunday football blared from the family room. Even in 80 degree weather, fall was here. The following day, temps dropped into the 50s and have pretty much stayed there for the past week. Summer, you are such a tease. So what have I done to ease the pain of saying goodbye to summer? I created a roasted butternut squash and strawberry salad that incorporates elements of summer AND fall.

Let’s meet summer: crisp, fresh greens and sweet strawberries. And fall: tender roasted butternut squash and crunchy pecans. But guess what? I did a very fall-like thing to those strawberries. I roasted them! Oh yes, roasting will transform them into little wilted, ruby red pieces bursting with juiciness. And that juice pairs excellently with the simple balsamic vinaigrette, adding a tangy, familiar summer flavor to this otherwise fall-ish salad. Combine everything together with some feta and dressing, and you’ve got the perfect summer-meets-fall salad.

Now, hurry up and buy strawberries while they’re still good so you can make this delightful salad! Another reason to hurry: Today I heard the weather man say the S word during the forecast. And by S, I mean SNOW. 

Roasted Butternut Squash and Strawberry Salad

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Krista

Serves: 4 servings

Ingredients

Squash and Strawberries

• 2 cups butternut squash, cut into ½” cubes
• 12 strawberries, halved
• 1 teaspoon olive oil
• ½ tablespoon agave nectar, maple syrup or honey
• 1 teaspoon cinnamon
• Dash salt and pepper

Dressing

• Simple Balsamic Vinaigrette

Greens and Toppings

• ¼ cup pecans, chopped
• ½ tablespoon agave nectar, maple syrup or honey
• 8 cups mixed greens
• 4 tablespoon crumbled feta cheese

Instructions

1. Heat oven to 375 degrees. Place squash cubes and strawberries on a baking sheet. Drizzle with olive oil, ½ tbs maple syrup, cinnamon, salt, and pepper. Toss the mixture with your hands until the pieces are evenly coated. Roast for 30 minutes or until squash is fork tender and has crispy edges.
2. While the squash and strawberries are roasting, prepare the Simple Balsamic Vinaigrette.
3. Spread the pecans on a small baking sheet lined with parchment paper. Drizzle remaining ½ tablespoon of maple syrup over the pecans. Toss lightly with your fingers to coat each piece. If there’s room, pop them into the oven alongside the squash and berries. If not, roast the pecans once the squash is done. Roast the pecans for 5-6 minutes until lightly browned and toasted. Let them cool for a few minutes. Then, break them up into little pieces with your hands.
4. Prepare each serving of the salad. Place 2 cups of mixed greens on a plate. Top greens with an equal amount of squash and strawberry mixture. Sprinkle with 1 tablespoon each of feta cheese and a quarter of the candied pecans. Drizzle salad with balsamic vinaigrette.

Notes

Nutrition Information per Serving (from Caloriecount.about.com)
Calories: 198 Fat: 10g Carb: 26g Fiber: 7g Protein: 5g Sugar 9.6g Sodium: 245mg

Weight Watchers Points (calculated on member website)
WW: 6 Points Plus

3.4.3177

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