Butternut Squash Salad
Great Salad for Holiday dinner. Squash makes the prefect dish for the holidays. You can serve this cold or warm. Cold - allows you to make it the day or two before.
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!