This Jamie Oliver Butternut Squash Salad includes butternut squash, mixed greens, goat cheese, dates, pomegranate seeds, pistachios, olive oil, vinegar, lemon juice, garlic, and some spices like cumin and cinnamon. It’s a colorful and healthy salad that you can make in about 50 minutes, and it’s enough for 6 people.
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🧡 Why You’ll Love This Butternut Squash Salad Recipe:
- Great Taste: This salad mixes sweet butternut squash, creamy goat cheese, sweet dates, and juicy pomegranate seeds for a delicious sweet and savory flavor.
- Healthy: It’s full of good stuff like vitamins, minerals, and antioxidants from the squash, greens, dates, and nuts, making it a healthy choice.
- Filling: With fiber from the veggies, protein from the goat cheese, and good fats from the nuts, this salad keeps you full and satisfied.
- Fun Textures: You’ll love the mix of creamy goat cheese, crunchy pistachios, juicy pomegranate seeds, tender squash, and crisp greens.
- Simple and Fast: The recipe is easy to follow with simple ingredients, making it perfect for a quick dinner on busy nights or for serving at gatherings.
🎃 Jamie Oliver Butternut Squash Salad Ingredients:
- 1 small butternut squash, peeled, seeded, and cubed
- ½ to 1 teaspoon extra-virgin olive oil (for roasting the squash)
- ¼ teaspoon each of ground cumin, ground coriander, cinnamon, and cayenne (adjust cayenne if you like less spice)
- 6 cups loose-packed spring mix greens
- 2 ounces goat cheese, torn into smaller pieces
- 2 Medjool dates, pitted and diced
- ¼ cup pomegranate seeds
- ¼ cup pistachios, crushed and toasted
- Sea salt and freshly ground black pepper (to taste)
Cider Date Dressing:
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 Medjool date, pitted
- ½ garlic clove
- ⅛ teaspoon ground cumin
- Sea salt and black pepper (to taste)
- 3 to 5 tablespoons water (as needed for blending)
🍲 How To Make Jamie Oliver Butternut Squash Salad:
- Prepare the Oven and Squash: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the cubed butternut squash on the baking sheet, drizzle with ½ to 1 teaspoon of olive oil, and season with sea salt and black pepper. Mix well to coat the squash evenly. Bake in the oven for 30 to 35 minutes, until the squash is soft and the edges are browned. Remove from the oven and set aside.
- Mix the Spices: In a small bowl, combine the ground cumin, coriander, cinnamon, and cayenne. Set aside this spice mixture for later use.
- Make the Dressing: In a blender, combine 5 tablespoons of olive oil, apple cider vinegar, lemon juice, the pitted date, garlic, ⅛ teaspoon cumin, a pinch of salt, and some black pepper. Blend until smooth. If necessary, add water, one tablespoon at a time, to reach your desired consistency.
- Combine the Salad: Transfer the roasted squash to a mixing bowl while still warm and toss with the prepared spice mixture. In a large salad bowl, place the spring mix greens and half of the spiced squash. Drizzle with a third of the cider date dressing and toss gently to combine. Add the remaining squash, goat cheese, diced dates, pomegranate seeds, and toasted pistachios. Toss again gently and add more dressing as desired.
- Serve: Serve the salad immediately, enjoying the blend of warm spices and cool, crisp greens. This dish pairs wonderfully with a crisp white wine or a light vinaigrette on the side.
💭 Recipe Tips:
- Cut the Squash Evenly: Make sure to cut the squash into pieces that are the same size so they cook evenly and all come out tender.
- Mix Spices Well: Mix all the spices together well before you add them to the squash. This makes sure each piece gets a good coating and tastes great.
- Make the Dressing Right: Add water a little at a time to the dressing to get the thickness you want. This makes it easier to mix with the salad.
- Be Careful Mixing: Mix the salad carefully to keep the leaves crisp and stop the goat cheese from getting mushy.
- Eat It Fresh: Serve the salad as soon as you make it to keep the greens fresh and the nuts crunchy.
🍗 What To Serve With Butternut Squash Salad?
Butternut squash salad goes great with chicken pilaf, pork curry, or salmon and lentils. If you prefer a vegetarian option, try it with stuffed mushrooms, olive bread, or chickpea soup.
🎚 How To Store Leftovers Butternut Squash Salad?
- Refrigerator: To store leftovers butternut squash salad refrigerate them in an airtight container for up to 3 days.
- Freezer: It’s not recommended to freeze this salad.
FAQ’S
How Can I Keep The Salad From Getting Too Soggy?
To keep the salad from becoming soggy, make sure all ingredients are dry before you put the salad together. You can use a salad spinner or pat the ingredients dry with paper towels to take off any extra water.
Can I Grill The Butternut Squash For This Salad?
Yes, you can grill the butternut squash. Cut the squash into even pieces, brush them with oil, and grill them until they are tender and have grill marks, which usually takes about 8-10 minutes on each side.
Can I Add Quinoa Or Other Grains To The Butternut Squash Salad?
Yes, adding quinoa or other grains to the butternut squash salad is a good idea. First, cook the grains separately as the package directs. Then, mix them with the roasted squash and the rest of the salad ingredients to add texture and nutrition.
What Herbs Go Well With Butternut Squash Salad?
Herbs like sage, thyme, rosemary, and parsley go well with butternut squash salad. These herbs enhance the flavor and match well with the sweet and earthy taste of the squash.
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Jamie Oliver Butternut Squash Salad Nutrition Fact
Servings Per Recipe
- Calories: 200
- Protein: 5 grams
- Carbohydrates: 25 grams
- Fat: 15 grams
- Fiber: 8 grams
- Sodium: 400 milligrams
Jamie Oliver Butternut Squash Salad
Description
This Jamie Oliver Butternut Squash Salad includes butternut squash, mixed greens, goat cheese, dates, pomegranate seeds, pistachios, olive oil, vinegar, lemon juice, garlic, and some spices like cumin and cinnamon. It’s a colorful and healthy salad that you can make in about 50 minutes, and it’s enough for 6 people.
Ingredients
Cider Date Dressing:
Instructions
- Prepare the Oven and Squash: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the cubed butternut squash on the baking sheet, drizzle with ½ to 1 teaspoon of olive oil, and season with sea salt and black pepper. Mix well to coat the squash evenly. Bake in the oven for 30 to 35 minutes, until the squash is soft and the edges are browned. Remove from the oven and set aside.
- Mix the Spices: In a small bowl, combine the ground cumin, coriander, cinnamon, and cayenne. Set aside this spice mixture for later use.
- Make the Dressing: In a blender, combine 5 tablespoons of olive oil, apple cider vinegar, lemon juice, the pitted date, garlic, ⅛ teaspoon cumin, a pinch of salt, and some black pepper. Blend until smooth. If necessary, add water, one tablespoon at a time, to reach your desired consistency.
- Combine the Salad: Transfer the roasted squash to a mixing bowl while still warm and toss with the prepared spice mixture. In a large salad bowl, place the spring mix greens and half of the spiced squash. Drizzle with a third of the cider date dressing and toss gently to combine. Add the remaining squash, goat cheese, diced dates, pomegranate seeds, and toasted pistachios. Toss again gently and add more dressing as desired.
- Serve: Serve the salad immediately, enjoying the blend of warm spices and cool, crisp greens. This dish pairs wonderfully with a crisp white wine or a light vinaigrette on the side.
Notes
- Cut the Squash Evenly: Make sure to cut the squash into pieces that are the same size so they cook evenly and all come out tender.
- Mix Spices Well: Mix all the spices together well before you add them to the squash. This makes sure each piece gets a good coating and tastes great.
- Make the Dressing Right: Add water a little at a time to the dressing to get the thickness you want. This makes it easier to mix with the salad.
- Be Careful Mixing: Mix the salad carefully to keep the leaves crisp and stop the goat cheese from getting mushy.
- Eat It Fresh: Serve the salad as soon as you make it to keep the greens fresh and the nuts crunchy.