Butternut Squash Salad with Curry Dressing
Elevate your salad game with this vibrant and flavor-packed Butternut Squash Salad with Curry Dressing! Roasted butternut squash, caramelized to perfection, pairs beautifully with crisp mixed greens, sweet dried cranberries, toasted pecans, and tangy crumbled feta cheese. The star of the dish is the creamy curry dressing, made with Greek yogurt, honey, and a touch of lemon juice for a delightful balance of savory and sweet notes. Ready in just 40 minutes, this salad is perfect as a light weekday lunch or a stunning side dish for your fall and winter gatherings. Packed with wholesome ingredients and bold flavors, it’s a must-try for anyone who craves a satisfying yet healthy dish with an exotic twist.
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Recipe Information
Ingredients
- 1 medium-sized Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mixed salad greens
- 0.5 cup Pecans
- 0.5 cup Dried cranberries
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Plain Greek yogurt
- 2 tablespoons Mayonnaise
- 1 tablespoon Honey
- 1 teaspoon Curry powder
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 400°F (200°C).
Peel, seed, and dice the butternut squash into 1/2-inch cubes.
Place the butternut squash cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat evenly.
Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and let cool slightly.
While the squash is roasting, prepare the curry dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, curry powder, lemon juice, and the remaining 1 tablespoon of olive oil. Adjust the seasoning with additional salt to taste, if needed.
Toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
In a large salad bowl, combine the mixed salad greens, roasted butternut squash, toasted pecans, dried cranberries, and crumbled feta cheese.
Drizzle the curry dressing over the salad and toss gently to combine.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 86.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1039 mg | 80% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2959 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
