Butternut Squash Salad Cups

Here’s a new way of serving a side salad that may raise a few eyebrows. Butternut squash salad cups showcase vibrant colors, contrasting textures and tons of crunch.

And yes, they’re delicious too.

I just love the colors. And such a nice change from the same old salad without a lot of extra effort.

The star of the show is the butternut squash. Season it up and get it into a hot oven to roast and caramelize. In the meantime, roast some chopped nuts, dice an English cucumber and prepare the romaine lettuce to host the salad ingredients. Assemble, drizzle with balsamic glaze (or a salad dressing you love) and voila – gorgeous butternut squash salad.

The variations for these lettuce cups are endless. I’ve listed several below. Keep in mind that the recipe is a guideline. Exact measures of ingredients are not required.

The crunch factor of these lettuce cups from the romaine lettuce, the nuts and cucumber is great. I add a bit of sweet-tang with balsamic reduction to finish them off. Really good. My only other tip is to assemble these little beauties close to the time of serving to avoid wilting lettuce.

If you prefer a more traditional salad with roasted butternut squash, try our Red Quinoa Salad with Roasted Carrots, Squash and Beets or Butternut Squash Salad with Warm Cinnamon Dressing.

How to serve and eat the lettuce cups

• Serve as a side salad on individual plates or a large platter for guests to help themselves. I served them the other night to my family with Vegetarian Bolognese. Two thumbs up.  You can also serve them as appetizers or starters. Or, bump up the fillings to make a main meal with a side of bread and soup.
• Eat them like any lettuce cup. Pinch the two long sides together, pick up the cup in your hands and starting eating from one end to the other.

Tailor To Your Taste

Try one or more of these variations, feel free to make substitutions, or scrounge around your fridge to find other alternatives. Here are some ideas:

• Fillings:
  • Add a finely chopped apple (no need to peel it). This can replace the cucumber
  • Try some freshly roasted or jarred red peppers.
  • Crumble on a cheese such as ricotta or goat cheese.
  • To make the lettuce cups more substantial, add chopped cooked chicken or crispy baked tofu.
  • Try garnishing with pomegranate seeds, chopped seedless grapes, chives or crispy fried onions.
• Nuts: Use any roasted nuts you like. Pecans, walnuts, macadamia and cashews are all good choices.
• Glaze/dressing: Instead of balsamic glaze, try a spicy peanut sauce or any vinaigrette salad dressing. Citrus would be great.
• Lettuce: Boston/Bibb or iceberg lettuce will also work.

Shortcuts

• Buy pre-washed and dried romaine lettuce leaves.
• Buy pre-cut butternut squash. Then all you have to do is cut the larger cubes in half if needed.
• Use nuts that are already roasted.
• Instead of making a balsamic drizzle, buy a bottled reduction.

Make Ahead Butternut Squash Salad Cups

• The preparation of each component – roasting the squash, cutting the cucumber, roasting the nuts, preparing the lettuce – can all be done ahead of time. Assemble closer to serving time and add the balsamic drizzle just before serving.