squash salad with cilantro pesto
Packed with texture from the seeds, creamy roasted squash, and pesto, this is a perfect transition from late fall to winter, and one of our new favorites for the season.
1 medium butternut squash, peeled, seeded, and diced
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 medium yellow onion, sliced
1 cup packed fresh cilantro
Juice from 1 lime, plus extra for serving
1 clove garlic, roughly chopped
1/4 cup Parmigiano-Reggiano
1/4 cup extra virgin olive oil
1 large bunch mixed greens, washed and dried
Toasted walnuts, for garnish, optional
Pumpkin seeds, for garnish
Pumpkin seed oil, for drizzling
- Preheat oven to 425°F.
- Place squash on a baking sheet and toss with olive oil. Season with salt and pepper. Roast for about 20 minutes. Remove pan from oven, toss squash, and add onions. Return pan to oven and continue cooking until squash and onions are softened, turning halfway, another 15-20 minutes. Set aside to cool.
- Make pesto. In a food processor, add cilantro, lime juice, garlic, and Parmigiano-Reggiano. Season with salt and pepper. Pulse a few times until mixture is finely chopped. Slowly stream in olive oil and process until mixture is combined. Set aside.
- In a large bowl, add greens and a bit of pesto. Gently toss to combine. Transfer to a serving platter and top with squash and onion mixture, remaining pesto, walnuts (if using), pumpkin seeds, and a drizzle of pumpkin seed oil. Serve immediately.