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    Butternut Squash and Mushroom Medley Salad with Balsamic-Lemon Vinaigrette

    clock-icon35 minutes
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    Pixicook editorial team

    A delightful and versatile salad made with roasted butternut squash, mushrooms, and a tangy balsamic-lemon vinaigrette.

    Ingredients for Butternut Squash and Mushroom Medley Salad with Balsamic-Lemon Vinaigrette

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Butternut Squash, peeled, cut lengthwise in half, seeded, and cut into ½-inch pieces

    0 lb

    Substitute chevron-down

    Baby Shiitake Mushroom Caps, left whole, or larger mushroom caps, cut into ¼-inch-thick slices

    0 oz

    Substitute chevron-down

    Shallots, cut into ¼-inch dice

    each

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Maldon Sea Salt

    to taste

    Substitute chevron-down

    Black Pepper, coarsely ground

    to taste

    Substitute chevron-down

    Canned Sliced Black Truffles In Oil

    0 oz

    Substitute chevron-down

    Balsamic vinegar

    tablespoons

    Substitute chevron-down

    Lemon, juiced

    each

    Substitute chevron-down

    Fresh Rosemary, minced

    teaspoons

    Substitute chevron-down

    Cremini Mushrooms, trimmed and thinly sliced

    0 oz

    Substitute chevron-down

    How to Make Butternut Squash and Mushroom Medley Salad with Balsamic-Lemon Vinaigrette

    1. Preheat Broiler

    Start by preheating your broiler. This step ensures that your vegetables will cook evenly and develop a lovely char.

    2. Prepare Vegetables

    In a large bowl, combine the butternut squash, shiitake mushrooms, and shallots. Drizzle with ¼ cup of extra virgin olive oil and toss until everything is well coated. Season generously with Maldon sea salt and coarsely ground black pepper.

    3. Broil Vegetables

    Spread the vegetable mixture evenly on a baking sheet. Broil for 15 to 20 minutes, making sure to stir occasionally. This will help the vegetables caramelize and become tender, with a slight char that adds depth of flavor. Once the vegetables are slightly charred and just tender, transfer them to a serving bowl.

    4. Prepare Vinaigrette

    If you're using canned sliced black truffles, mince them finely and reserve their oil. If not, you can simply use an additional tablespoon of extra virgin olive oil. In a small bowl, whisk together the balsamic vinegar, lemon juice, minced truffles with their oil (or the additional tablespoon of olive oil), and the minced fresh rosemary.

    5. Assemble Salad

    Scatter the thinly sliced cremini mushrooms over the warm salad. Pour the prepared vinaigrette over the top and gently toss to coat everything evenly. You can serve this delightful medley warm or at room temperature, making it a versatile dish for any occasion.


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