With rich, heavy sides piled high at the holiday table (hello, candied sweet potatoes), a lighter, fresher dish feels like a welcome reprieve. This colorful salad brings together sweet, juicy satsumas, earthy thyme-roasted butternut squash, and just a touch of smoky Texas Hatch chile—all bound with a punchy yogurt dressing. Look out, squash gratin—you’ve got some hearty (and healthy!) Thanksgiving competition.
Active time: 20 min • Total time: 45 min
6
Ingredients
Salad:
- 2 medium butternut squash, peeled and cut into ½-inch cubes
- 4 tbsp olive oil, divided
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- Salt and pepper, to taste
- 3 Hatch chiles, seeded and thinly sliced
- 2 large or 3–4 small bell peppers, chopped
- 2 medium satsuma mandarins, peeled and separated into segments
Yogurt dressing:
- ½ cup Greek yogurt
- 1 tbsp soy sauce
- 2½ tbsp balsamic vinegar
- 2½ tbsp maple syrup
- 2½ tbsp Dijon mustard
Sourcing & Substitution Tips:
Use green, orange or yellow bell peppers for the best balance of sweetness and color.
A hallmark of Southwestern cooking, Hatch chiles hail from New Mexico’s Hatch Valley and develop a smoky-sweet depth when fried or roasted. If unavailable, substitute Anaheim chiles or poblanos.
Sweet, easy to peel, and often seedless, satsumas are among the most cold-tolerant citrus fruits—making them a favorite among Texas growers and cooks alike. Peak harvest typically aligns with the holiday season, starting right around Thanksgiving. If they’re running late or are otherwise unavailable, substitute clementines or supremed oranges.
Gluten-free variation: Replace soy sauce with an equal measure of gluten-free tamari.
Instructions
- Roast the squash:
- Preheat oven to 425°F.
- Toss butternut squash with 3 tbsp olive oil, thyme, salt, and pepper, then spread evenly on a rimmed baking sheet.
- Roast for 20 minutes, then toss and continue roasting for 10 minutes more, or until tender and lightly browned.
- Remove from the oven and let cool to room temperature before assembling the salad.
- Make the dressing:
- Fry the chiles:
- Assemble the salad:
- In a large bowl, combine the cooled roasted squash, bell peppers, satsuma segments, and yogurt dressing. Toss gently to coat.
- Taste and adjust seasoning as needed, then transfer to a serving dish and top with the fried Hatch chiles.
While the squash roasts, make the dressing and fry the chiles.
Whisk together Greek yogurt, soy sauce, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl. Cover and chill until ready to use.
In a small skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the Hatch chiles and cook until lightly blistered, tender, and brown at the edges. Transfer to a paper towel to drain excess oil.
Serving & Storage Suggestions
- Serving temp: Delicious at room temperature or chilled.
- Storage / Best by: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-ahead optionality: Roast the squash, fry the chiles, and make the dressing up to 1 day ahead; refrigerate separately. For optimal texture and flavor, prep bell peppers and satsumas day of. Assemble and dress within a few hours of serving.
Original Source: https://recipes.farmhousedelivery.com/roasted-butternut-squash-salad/
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