Share

Brad Miller - Roasted Butternut Squash Salad with Feta, Dried Cranberries, Sunflower Seeds and Cilantro Vinaigrette

Home and Family 9019 Final Photo Assets
Brad Miller makes the most of Fall with his Roasted Butternut Squash Salad recipe.
Roasted Butternut Squash Salad
Course:
Lunch, Dinner
Seasonal Event:
Fall
Yield:
Serves 4 - 6

Brad Miller Roasted Butternut Squash Salad - Home & Family
INGREDIENTS:
  • 1 large butternut squash (seasoned diced roasted)
  • ½ cup cilantro vinaigrette (however much you like on the salad)
  • ½ cup toasted salted sunflower seeds
  • ½ cup feta crumbles (rinsed)
  • ½ cup dried cranberries
  • ¼ c cilantro chiffonade (sliced)
  • 6 cups loosely packed arugula
  • 6 cups loosely packed mixed greens
  • 2 teaspoons sumac
  • Season with salt and black pepper

CILANTRO VINAIGRETTE:

  • 2 tablespoons freshly squeezed lime juice, plus more to taste
  • 2 tablespoons water
  • 1/4 cup packed fresh cilantro leaves
  • 1 small strip of jalapeño pepper (seeds and ribs removed), finely chopped
  • 1/4 cup avocado oil
  • 1/4 teaspoon ground cumin
  • Freshly ground black pepper
  • Kosher salt

ROASTED SQUASH:

  • 1 large squash

DIRECTIONS:

Make sure the squash is slightly warm or room temp. Combine all ingredients and toss with desired amount of cilantro vinaigrette.

CILANTRO VINAIGRETTE DIRECTIONS:

Combine the ingredients in a blender except avocado oil. Blend together while slowly drizzling in avocado oil. This dressing can be a little broken. Shake in a container with lid or whisk before serving.

ROASTED SQUASH DIRECTIONS:

Preheat oven to 400 degrees f. Peel your squash with a vegetable peeler. Once peeled cut in half lengthwise and remove seeds. Proceed to cut the squash into medium size cubes.

Toss the butternut squash with olive oil, fresh thyme, salt and black pepper. Arrange coated squash on a baking sheet evenly. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes

Get more from the episode