Rashmi Sharma Vegetarian meal of roasted butternut squash and lentils with a soy-chili sauce that is helpful, healthy, and satisfying. One of people’s favorite among vegetable dishes, this recipe with roasted squash provides a good meal not just to vegetarians but also to meat lovers as well. One of the hallmarks of roasted squash is the texture that can only be described as velvety and tender, scaled with the roasting process.
Roasted Butternut Squash Salad with Soy Balsamic Dressing is a hearty, flavorful salad that combines the natural sweetness of roasted butternut squash with the savory umami of soy sauce, balanced by the tang of balsamic vinegar. This dish is perfect for fall or winter and can be served as a side dish or a main for a light, healthy meal.
The roasted butternut squash adds a warm, caramelized depth to the salad, while the soy balsamic dressing brings a beautiful complexity of flavors. You can also customize it by adding nuts, seeds, or cheese for extra texture and flavor.
Tips for the Perfect Salad:
- Roasting the Squash:
- Roasting butternut squash brings out its natural sweetness and enhances its flavor. To ensure even cooking, cut the squash into uniform cubes. If you want extra caramelization, toss the cubes halfway through roasting.
- Customize the Greens:
You can use any leafy greens you like—arugula, spinach, baby kale, or mixed greens all work well. If you want a heartier salad, try adding some quinoa or farro to make it more filling. - Add More Texture:
Nuts like toasted almonds, walnuts, or pecans provide extra crunch and flavor. You could also add roasted chickpeas or croutons for additional texture. - Vegan Option:
For a vegan version, skip the cheese or substitute with plant-based cheese, and use maple syrup instead of honey. - Storage:
If you’re making the salad ahead of time, keep the dressing separate and toss the salad just before serving to avoid wilting the greens. The roasted squash can be stored in the fridge for 2-3 days.
Health Benefits:
- Butternut Squash: Packed with vitamins A and C, fiber, and antioxidants, butternut squash is great for immune health, digestion, and skin.
- Soy Sauce: While high in sodium, soy sauce also contains small amounts of protein and minerals like iron and magnesium. Opting for low-sodium soy sauce helps balance the salt content.
- Pomegranate: Pomegranate seeds are rich in antioxidants and vitamin C, offering heart-healthy benefits.
- Olive Oil: A source of healthy monounsaturated fats, olive oil is excellent for heart health and reducing inflammation.
Roasted Butternut Squash Salad With Soy Balsamic Dressing Recipe | What Is The Recipe Of Roasted Butternut Squash Salad With Soy Balsamic Dressing
Ingredients
- butternut squash 1kg peeled and cut into 2cm cubes
- olive oil
- Puy lentils 100g
- rocket 100g
- sesame seeds 1 tsp toasted
- spring onions 6 sliced
- olive oil 5 tbsp
- balsamic vinegar 3 tbsp
- soy sauce 1 tbsp
- red chilli 1 seeded and chopped
- garlic 1 clove finely chopped
- runny honey 1 tsp
Instructions
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Heat the oven to 200C/fan 180C/Gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
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Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.
Conclusion:
Roasted Butternut Squash Salad with Soy Balsamic Dressing is a perfect blend of sweet, savory, and tangy flavors. The rich, roasted squash is balanced by the umami of soy sauce and the tang of balsamic vinegar. It’s an incredibly versatile salad that can be served as a side dish or a standalone main for a light meal. The salad is not only delicious but also nutritious, with plenty of vitamins, fiber, and healthy fats to keep you feeling satisfied. Perfect for fall and winter, this salad is a crowd-pleaser for any occasion!
