I'll hopefully be back next week with words. It seems that every time I go to write a post, I stare at the screen for a while, write sentences I hate, and then walk away. I need some time away this weekend in the form of hiking, camping, apple picking, and general fall goodness. I'm hoping some time with nature will clear my foggy mind and reign in my fraying focus.
For now, enjoy this salad. It's my, "hello fall, I've missed you" salad. I highly suggest you look for smoked blue cheese but if you can't find it, regular would work just fine. You could also leave out the croutons and sub in your favorite grains for a wonderful gluten-free rendition.
PrintHoney Roasted Butternut Squash and Blue Cheese Salad
- Yield: 3-4 1x
- Category: Salad
Ingredients
Scale
- ½ medium butternut squash
- ½ medium onion
- 1 tablespoon olive oil
- 2 tablespoons honey
- ¼ teaspoon salt
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- 4 slices whole wheat bread
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
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- 3-4 handfuls of lettuce or spinach
- ⅓ pecans
- ¼-½ cup smoked blue cheese
- olive oil and vinegar to top
Instructions
- Preheat oven to 400˚. Cut butternut squash into ½" cubes and onion in to small chunks. Whisk olive oil, salt, and honey together, then toss with butternut squash and onions. Spread butternut squash on a baking tray and roast until tender and beginning to brown, 35-45 minutes.
- Take bread and cut into crouton-size cubes. Toss with olive oil, garlic powder, and salt. Place in oven and bake for 10-12 minutes or until cubes are crispy, remove and set aside.
- Place pecans in a small skillet over medium-low heat. Cook, while stirring frequently, until toasted- 5-7 minutes.
- Toss together lettuce, toasted pecans, blue cheese, croutons, and butternut squash mixture. Serve with a drizzle of olive oil and good balsamic vinegar.
Kare @ Kitchen Treaty says
This salad is absolutely gorgeous - in this case a picture is worth a thousand words! Enjoy your break ... take a deep breath, refill your tank, the words will come back. They always do!
Eileen says
What a perfect way to use the first winter squash! I love the combination of roasted chunks of squash and crispy salad greens. 🙂
Kathryn says
This is a really lovely salad, full of flavour and warmth and everything that's good about Autumn. Have a wonderful and refreshing weekend.
Emmanuelle says
I think I could feed only on salads like this one. Looks really fabulous, it's on my menu list for this weekend! Thanks for sharing!
sarah kieffer says
Beautiful. Sometimes the photo is better than any sentence. 🙂 Hope you have a lovely weekend, friend!
Savory Simple says
I always want to eat everything you make!!!
Amanda Michelle says
This looks so delicious. My dad is a HUGE blue cheese fan so I might have to test this out on him 🙂
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Alanna Taylor-Tobin says
Your photos are exquisite, and this salad has my tummy growling. Rawr!