Butternut, Blue Cheese and Walnut makes a vigorous cold salad for a side dish, light lunch or light dinner. This delicious salad looks so simple but is full of flavor with just a hint of ground black pepper. In addition to that, the balsamic vinaigrette enhances the overall taste of the salad. This dressing is also available in ready-to-use form but forget about the store-bought version and make your own fresh one as it is a matter few minutes.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serving Size: 3 Persons
Utensils: mixing bowls, oven, serving platter, spoon, fork, knife, and whisk
- 8 ounces butternut squash, cut into small cubes
- 1/2 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 ounces spinach or salad greens – washed and chopped
- 1/2 small red onion - thinly sliced
- 1/3 cup dried cranberries
- 1/4 cup chopped walnuts
- 1 ounce blue cheese
Balsamic Vinaigrette Dressing
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon red wine vinegar
- 1 Tablespoon mustard
- 1 teaspoon light brown sugar
- 1 garlic clove, crushed through a press - optional
- Pinch teaspoon salt
The very first thing you have to do is, pre-heating your oven at 400 F°.
Now, take a bowl and toss together the butternut squash cubes, extra-virgin olive oil, salt and newly ground black pepper. Grab a medium baking sheet and spread the butternut mixture in an even layer on it.
Place the baking sheet in the pre-heat oven and bake the butternut mixture for just about 30 minutes or until lightly tender, tossing occasionally.
For the meantime, pick a medium bowl and add in the all the dressing ingredients, including balsamic vinegar, mustard, light brown sugar, crushed garlic clove and a pinch of salt. Mix the ingredients until incorporate well and forms a rich Balsamic Vinaigrette. Set the dressing aside until marinate well.
Pick a large serving platter and arrange the drained and rinsed spinach or salad greens on it. Top them with thinly sliced red onion, cranberries, and the chopped walnuts.
Remove the butternut mixture from oven and place them on the top of the ingredients in the platter. Sprinkle blue cheese all over the top of the warm squash.
Now, drizzle in the Balsamic Vinaigrette Dressing and toss gently for 2 to 3 seconds in order to coat the ingredients.
Serve while the Butternut, Blue Cheese and Walnut Salad is still warm.