6 Ways to Top Your Butternut Squash Salad

© Nicole Franzen

By Susan Feniger Posted November 03, 2015

Chef Susan Feniger of L.A.'s Mud Hen Tavern is this month's salad guru. Try her salad recipes at Chefs Club by Food & Wine, our Manhattan restaurant.

Toss 1-inch cubes of butternut squash with olive oil, salt and pepper. Roast at 425° for 20 minutes, then add coriander vinaigrette and any of the combinations below.

Food & Wine: Butternut Squash Salad

© Nicole Franzen

1. Baby mustard greens + cabrales cheese + pomegranate seeds + candied pecans

2. Frisée + crispy bacon + dates + toasted pepitas

3. Israeli couscous + roasted bell pepper + Persian cucumber + currants

4. Feta + chickpeas + roasted fennel + lemon zest

5. Black kale + Spanish manchego + roasted beets + corn nuts

6. Avocado + roasted poblano peppers + apple + watercress

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