This is the perfect summer salad that transitions into fall because of the butternut squash. When it’s hot outside the whole family seems game for a salad that is a meal. The only issue is I feel like my salad repertoire is a little boring. Kind of been there done that. Lisa Ende’s Summer Salad cooking class was the perfect solution to get some great new salads in my kitchen. Lisa finds recipes that she likes and alters them with a fresh twist to make them her own. Her real genius is juggling a million things in the kitchen and giving the best tips on how to make things easy.
This Butternut and Roasted Tomato salad is so insanely delicious. You HAVE to try it!! Great for the family and even better for entertaining. I’ll be honest, I didn’t expect to like it as much as I did because there wasn’t chicken or some other protein but I was soooo wrong. Seriously, make this delicious summer salad ASAP!! If you want a great Meatless Monday dish, here it is.
Butternut & Roasted Tomato Summer Salad
Butternut and Roasted Tomato Salad with Pine Nuts, Avocado, and Feta
- 1 Large Butternut Peeled and Cut into Chunks
- 1.5 Lbs Tomatoes of Assorted Colors, Cherry and Martini
- Olive Oil
- Course Salt and Black Pepper
- 1/2 cup Pine Nuts Toasted
- 2 Avocados Sliced into Wedges
- Handful Fresh Mint Shredded Finely
- 1/2 Lb Feta Thinly Sliced
- 2 Tbs Italian Parsley Chopped Finely
- 1/3 cup Olive Oil
- 1/3 cup Red Wine Vinegar
- 3 tbs Honey
- Course Salt
- Black Pepper
Drizzle the butternut and tomatoes with some olive oil, coarse salt, and pepper. Place on separate baking trays and roast them for about 40 minutes.
NOTE: You want to make sure that the butternut is softened but not too brown.
Remove from the oven and leave to cool on a single layer without covering them so that they don’t become soggy.
NOTE: You can leave tomatoes in the oven to dry out further.
Place some Arugula on the bottom of a platter. Top with the roasted vegetables, nuts, avocado, feta, mint and parsley
Drizzle with dressing.
Heat the olive oil and vinegar on low heat and simmer for 5 minutes.
Add the honey and whisk.
Season with salt and pepper.
Cool and set aside until ready to use.
CHEF’S TIP: Only dress the salad just before serving and serve at room temperature.
Main Course Salads
You will also find this Butternut and Roasted Summer Salad recipe with the most delicious Main Course Salad recipes. I love soups, salads and juices as a delicious way to up my veggie intake. There’s so much controversy about animal proteins depending on who you ask but the one thing everyone can agree on is the importance of getting more vegetables in your diet.