Butternut Squash and Whole Grain Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and dice the butternut squash into bite-sized cubes.
• STEP 3.Toss the squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet.
• STEP 4.Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized.
• STEP 5.While the squash is roasting, cook the whole grains according to package instructions. Drain and set aside.
• STEP 6.In a large bowl, combine the cooked whole grains, roasted butternut squash, chopped fresh herbs (such as parsley, mint, and basil), and any additional desired ingredients (such as dried cranberries or toasted nuts).
• STEP 7.In a separate small bowl, whisk together the ingredients for the vinaigrette, such as olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
• STEP 8.Pour the vinaigrette over the salad and toss to combine.
• STEP 9.Serve the Butternut Squash and Whole Grain Salad as a main course or a side dish. It can be enjoyed warm or at room temperature.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make this salad even heartier, add some protein such as grilled chicken or roasted chickpeas.
• Feel free to customize the salad with your favorite vegetables, such as roasted Brussels sprouts or sautéed kale.
• For added crunch, sprinkle some toasted nuts or seeds on top of the salad before serving.

Storage and Serving

• This salad can be served as a main course for a light lunch or dinner.
• It also makes a great side dish for grilled meats or roasted vegetables.
• To serve as a cold salad, refrigerate the cooked whole grains and roasted butternut squash before tossing them together with the other ingredients and dressing.