Butternut Squash Salad with Blueberry Balsamic Vinaigrette
This lovely fall salad with luscious butternut squash and roasted pepitas with a bright blueberry balsamic dressing is the perfect accompaniment to Thanksgiving turkey and all the trimmings.
Servings: 8-10 servings
● 1 cup dried blueberries
● 1 cup balsamic vinegar
● 1 cup plus 1 Tablespoon olive oildivided
● ¾ teaspoon saltdivided
● ½ large butternut squash
● 1 large red onion
● 1 large head green leaf lettucewashed and torn into pieces
● 1 cup fresh blueberries
● ½ cup roasted pumpkin seedspepitas
● freshly ground pepper to taste
First, make the blueberry balsamic vinaigrette. (This step can be done several days ahead. Put the dried blueberries and balsamic vinegar into a small saucepan. Bring the mixture to a boil, turn down the heat, and simmer about 30 minutes, until the vinegar is reduced by about a third and the blueberries are plump and rehydrated. Let the mixture cool a bit, then put it in a blender with 1 cup of olive oil and ½ teaspoon salt. Blend until very smooth. If working ahead, store in the refrigerator until you begin the rest of the steps below.
Preheat the oven to 400 degrees.
Peel the butternut squash with a vegetable peeler and cut the flesh into 1-inch chunks. Peel the onion and cut it into wedges. Put the vegetables on a baking sheet and drizzle with the remaining 1 Tablespoon olive oil and ¼ teaspoon salt.
Roast in the oven until brown around the edges and very tender, 30-45 minutes. Remove from the oven and let cool to just warm.
Make a bed of lettuce in a serving bowl or on a large serving platter. Mound the squash and onions in the middle. Sprinkle the blueberries and pumpkin seeds on top. Drizzle the entire salad generously with the blueberry balsamic vinaigrette in a zig-zag pattern. Serve immediately.
Recipe by Erika Kerekes for the U.S. Highbush Blueberry Council
Butternut Squash Salad with Blueberry Balsamic Vinaigrette https://shescookin.com/thanksgiving-with-a-blueberry-twist/