Butternut Squash Salad

Butternut squash is definitely the vegetable of the season. It’s so filling, nutritious and can be used in so many different recipes. Soups, chilis, pastas, smoothies, risotto, and so much more. Today I have a salad recipe that highlights the wonderful butternut squash.

After making dinner for Chris’s parents on Sunday, I had some leftover butternut squash all chopped and ready to go. So I thought a warm winter salad was in order. The maple flavor on the squash and in the dressing really makes you feel like you are indulging in comfort food, but you have, instead, a healthy salad. The soft butter lettuce and cranberries helps make this the perfect salad to serve over the holiday season.

Butternut Squash Salad
Serves: 2
1/2 Butternut Squash, chopped into 1 inch cubes
1 Tbsp brown sugar
olive oil
1 Tbsp thyme leaves
2 cup butter lettuce
1/4 cup dried cranberries
1/4 cup pepitas (pecans would also be a nice addition)
2 Tbsp maple syrup
2 tsp dijon mustard
salt and fresh ground pepper

1. Preheat the oven to 375F and line a baking sheet with parchment paper.
2. Spread the squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with brown sugar and thyme. Bake for about 20 mins or until squash is tender when pierced with a fork.
3. Toss together lettuce, cranberries, and pepitas. Top with cooked squash.
4. To make the dressing, mix 1/4 cup olive oil, maple syrup, dijon mustard, salt and pepper. Taste and adjust as necessary. Drizzle salad with dressing and serve.

The dressing really adds a great quality to the salad. This is such a sweet and savory salad that tasted so good when eaten on a chilly night. I never would have thought of having a salad as a comfort food meal, but it was so filling. Serve this as the main course with a light side or some fresh bread. You could also serve it as the side dish to your main. I paired it with seared tempeh and whole grain sourdough. Yum!

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