Butternut Squash Salad
Salads – this one is a meal on its own or a side for Holiday Dinners
What’s great about this salad for holiday dinners is that you can prep everything before! So no rushing around that evening.
I also loved eating the leftovers on a heated Tostadas.
Salad dressing is key – here’s an easy one!
Which diet is this Butternut Squash Salad suitable for?
Vegan – Yes
Gluten-free – Yes
Dairy-free – Yes
Egg-free – Yes
Nut-free – Yes
Paleo and Keto friendly
So easy and so delicious!
ENJOY!
How to store Butternut Squash Salad:
Best to store the salad without salad dressing. Then add the salad dressing just before serving.
GALLERY
Pair this with:
As a dessert with a meal:
With other HEALTHY TREATS! More healthy desserts to serve with:
- Fluffy Light Cookies with Chocolate Chips
- Orange Fennel Twist
- No Baked Vegan “Cashew” Cheese Cake
- Healthy Carrot Cake with Cashew Icing or Coconut Butter Icing
- Almond/ Peanut Butter Cookies – these are so easy and good! Great with Popsicles!
- Almond Joy Dates
- Yogurt Bark – another frozen treat! That would be fantastic with popsicles!
- Cut-out Sugar Cookies
- Oatmeal Chocolate Chip Cookies – these are incredible tahini cookies
- Healthy Gluten-Free Pumpkin Cookies (Vegan option)
Why Did my Butternut Squash Salad fool proof?
Peel and cut the Butternut squash. Roast the butternut squash the night or two before.
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Butternut Squash Salad
Ingredients
Preheat over to 375oF (190oC). Prep squash then bake on parchment paper (less time) or casserole dish (40-50 min)
- 4 cups butternut squash peel, cut into 3/4" (2cm) squares
- 1 tbsp avocado oil
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 2 pinches sea salt or himalayan salt
At 10 mins left add:
- 1 cup pecan pieces
Salad Layer
- 3 cups arugula or mixed greens
- 1 lemon or 3 tbsp of apple cider vinegar (ACV)
- 3 tsp olive oil
- 1 pinch sea salt or himalayan salt
- 1 tsp dijon mustard
- 1/4 cup red onion thinly sliced
ASSEMBLE: Salad Layer, butternut squash with dressing below on, then TOP all with cranberries or pomegranates
Butternut squash dressing
- 1 tsp balsamic vinegar
- 3 tsp olive oil
Instructions
- Peel and cube the squash into 3/4" or 2 cm cubes.
- Add spices and avocado oil for baking – Bake at 375oF (190oC) for 40-50min. Till fork can go through it easily.
- Add butternut squash dressing.
- Make a salad dressing and mix on 3 cups of arugula or mixed greens.
- ASSEMBLE – Greens first. then butternut squash with pecans. Then add cranberries or pomegranates for added holiday festive look! ENJOY my friends!
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