Name: Butternut Squash Salad with Warm Cinnamon Dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 main or 4 sides
Ingredients: 4 tsp olive oil, divided; 1 lb butternut squash, peeled, seeded, cut into 1/2-3/4 inch cubes ((about 2 cups)); 1/2 large sweet onion, thinly sliced ((about 1 1/2 cups)); 4 cups salad greens (I use a spring mix); garnish options: chopped toasted nuts, crumbled goat cheese; 2 tbsp white balsamic vinegar ((good quality)); 2 tbsp olive or vegetable oil ((not extra virgin olive oil)); 1 tsp maple syrup ((or honey)); 1/2 tsp Dijon mustard; 1/2 tsp ground cinnamon; 1/4 tsp kosher salt (or to taste); 1/8 tsp ground pepper

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Beautiful, delicious and satisfying as a vegetarian main or side, Butternut Squash Salad with Warm Cinnamon Dressing will get rave reviews at your next holiday or dinner event.

The caramelization of the butternut squash and onions add richness to the salad and the warm cinnamon vinaigrette dressing compliments the salad with hints of earthy sweet, tart and cinnamon. The result is yummy comfort food. And I absolutely love the gorgeous color combination. Color on the plate was etched in my brain by my mother at an early age.

So what do you serve this butternut squash salad with? Well, last week I served it with a simple herbed salmon fillet on top. You can also serve it with sliced marinated chicken. Or, in fact any protein including tofu. Keep in mind, however, that this salad is very satisfying on its own as a vegetarian meal, perhaps with a cup of soup and/or some crusty bread.

Tailor To Your Taste

Greens: I use a spring mix. Arugula, baby spinach, butter/Boston lettuce and baby romaine would all work well too.
Dressing: I tried various options when developing the cinnamon dressing. You can substitute the white balsamic vinegar (get the best quality you can) with apple cider vinegar, but I suggest using less cider vinegar – maybe just 1 tablespoon – and adding a bit more syrup to balance the extra tang. Needless to say, play around with the amount of cinnamon you like. I don’t like it to be overwhelming. And, consider adding a pinch of nutmeg if you like.
Garnishes: Any chopped toasted nuts or seeds will add some nice crunch. Other garnishes could include crumbled goat cheese or ricotta, fresh thyme or pomegranate seeds (more color!)
Nutrition: If you don’t mind doubling the calories and carbs, you can roast sweet potato instead of butternut squash. While squash is rich in calcium, magnesium, potassium, and vitamins B6 and E, sweet potato does provide more fiber and protein.

Shortcut

Leave out the onions. This will save you some hands on time and washing an extra pan. I’m not suggesting this, though, if you you have the time. The onions add great flavor and texture.

Make Ahead

All components (squash, onions, dressing) can be made up to a day or two ahead and kept in the fridge, covered. Bring the butternut squash and onions to room temperature before serving or warm them for 30-60 seconds in the microwave. Assemble salad before serving, heat the dressing in the microwave, drizzle over the salad and serve.

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