Aunt Baby's Wholesome Roasted Butternut and Iceberg Salad
Indulge in a vibrant mound of goodness with Aunt Baby's Wholesome Roasted Butternut and Iceberg Salad. This delightful dish serves as a healthy starter, a light lunch, or a perfect side salad, bursting with flavors and nutrients. The sweetness of roasted butternut squash pairs beautifully with the crispiness of fresh iceberg lettuce and the tangy notes of feta cheese. Complemented by juicy grape tomatoes and crunchy walnuts, this salad is not only nourishing but also visually appealing. You can prepare the roasted butternut in advance for convenience – it's a hassle-free process that saves time in the kitchen. With a simple yet zesty homemade vinaigrette, this salad is sure to please everyone at your dining table, especially when served alongside plainly fried fresh fish fillets and crusty Continental bread. Feel free to adjust the ingredient quantities based on availability or personal taste, and let the vibrant colors and textures elevate your meal experience.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Butternut squash
1/2 lb (cut into fingers and roasted)
Iceberg lettuce
3 cups (finely shredded)
Cucumber
5 ounces (sliced)
Feta cheese
2 ounces (cut into cubes)
Grape tomatoes
1 cup (washed and halved)
Green onions
2 ounces (sliced)
Walnuts (or pecans)
1/2 cup (toasted (optional))
Olive oil
1/3 cup (for dressing)
Brown sugar
2 tablespoons (for dressing)
Apple cider vinegar
2 tablespoons (for dressing)
Dijon mustard
2 teaspoons (for dressing)
Salt
1 teaspoon (for seasoning)
Instructions
1
Preheat the oven to 350°F (180°C).
2
In a bowl, whisk together the olive oil, brown sugar, apple cider vinegar, Dijon mustard, and salt until the mixture emulsifies and thickens slightly, ensuring the sugar is mostly dissolved.
3
Grease a nonstick oven tray or line it with parchment paper. Arrange the butternut squash fingers in a single layer on the tray.
4
Using a spoon, drizzle the vinaigrette over the butternut squash, ensuring they are evenly coated. Gently toss with a spatula if needed.
5
Roast the butternut squash for 20-25 minutes, or until they are slightly browned at the edges. Avoid burning them.
6
Once roasted, allow the butternut squash to cool completely, then store it covered in the refrigerator until ready to assemble the salad.
7
While the squash is roasting, prepare the remaining ingredients. Wash and dry the grape tomatoes, slice the feta cheese, chop the cucumber, and slice the green onions.
8
If desired, lightly toast the walnuts in a dry pan over medium heat, keeping a close watch to prevent burning.
9
In a large bowl, combine the shredded iceberg lettuce, grape tomatoes, cucumber, green onions, and walnuts.
10
Arrange the roasted butternut squash on top of the salad, being careful not to break the pieces.
11
Serve the salad in large dessert bowls, allowing guests to drizzle vinaigrette over their portions to taste.
12
Provide a pepper mill for guests who wish to add freshly ground pepper.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Aunt Baby's Wholesome Roasted Butternut and Iceberg Salad.
What are the primary ingredients in the salad?
The primary ingredients include butternut squash, iceberg lettuce, cucumber, feta cheese, grape tomatoes, green onions, and walnuts.
Is Aunt Baby's Wholesome Roasted Butternut and Iceberg Salad vegetarian?
Yes, this recipe is tagged as vegetarian.
What temperature should the oven be set to for roasting the squash?
The oven should be preheated to 350°F (180°C).
How long does the butternut squash need to roast?
The butternut squash should be roasted for 20-25 minutes until the edges are slightly browned.
Can I prepare parts of this salad in advance?
Yes, the roasted butternut squash can be prepared in advance and stored in the refrigerator until you are ready to assemble the salad.
What ingredients make up the homemade vinaigrette?
The vinaigrette consists of olive oil, brown sugar, apple cider vinegar, Dijon mustard, and salt.
How should the butternut squash be prepared before roasting?
The butternut squash should be cut into fingers and coated evenly with the prepared vinaigrette.
How is the iceberg lettuce prepared?
The iceberg lettuce should be finely shredded.
What kind of cheese is used in this recipe?
Feta cheese, cut into cubes, is used in the salad.
Can I use a different type of nut besides walnuts?
Yes, the recipe suggests that pecans can be used as an alternative to walnuts.
How should the grape tomatoes be handled?
Grape tomatoes should be washed and halved.
What is the best way to toast the walnuts?
You can lightly toast the walnuts in a dry pan over medium heat, watching them closely to prevent burning.
How many ingredients are required for this recipe?
There are 12 ingredients in total.
What should the consistency of the vinaigrette be?
It should be whisked until it emulsifies and thickens slightly, with the sugar mostly dissolved.
How should the salad be assembled?
Combine the lettuce, tomatoes, cucumber, onions, and walnuts in a large bowl, then arrange the cooled roasted squash on top.
What are some suggested pairings for this salad?
The salad is excellent when served alongside plainly fried fresh fish fillets and crusty Continental bread.
How should the salad be served to guests?
Serve the salad in large dessert bowls, allowing guests to drizzle additional vinaigrette and add freshly ground pepper to their taste.
What is the purpose of the Dijon mustard in the dressing?
The Dijon mustard helps the dressing emulsify and thicken.
Should the butternut squash be hot when added to the lettuce?
No, the butternut squash should be allowed to cool completely before assembly to maintain the crispness of the salad.
How do you prepare the cucumber?
The cucumber should be sliced.
Is the roasting tray prepared in a specific way?
Yes, you should grease a nonstick oven tray or line it with parchment paper.
What kind of vinegar is used?
Apple cider vinegar is used in the dressing.
How many ounces of cucumber are needed?
The recipe calls for 5 ounces of sliced cucumber.
How much butternut squash is used?
The recipe uses 1/2 lb of butternut squash.
Can I adjust the ingredient amounts?
Yes, you can adjust the quantities based on availability or your personal taste.
What tags are associated with this recipe?
Tags include salad, healthy, butternut squash, iceberg lettuce, feta cheese, roasted vegetables, simple dressing, and vegetarian.
What is the description of this dish?
It is a vibrant, wholesome salad that serves as a healthy starter, light lunch, or side dish.
How should the green onions be prepared?
The green onions should be sliced.
How much brown sugar is in the dressing?
The recipe calls for 2 tablespoons of brown sugar.