Butternut Squash Salad

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Butternut squash is a vibrant squash that is rich in fiber, vitamin A, and potassium. It is mildly sweet and lends itself well to a variety of sweet and savory recipes. Try this delicious butternut squash salad to compliment any meal or as a meal in itself.

Bored with Your Typical Salad?

When most people think of salad, they picture a pile of some sort of lettuce with some other vegetables. Don’t get me wrong, I enjoy a tossed green salad every now and then. But I also love creating interesting flavors in salads.

This recipe combines sweetness of butternut squash and cranberries with crunchy pecans and tart pomegranate seeds for a delicious texture and flavor combination. The spinach adds more substance to this salad, along with a boost of vitamin C and other nutrients. The dijon and poppy seed dressing adds just the right amount of sweetness to finish the dish nicely.

Make it a Meal

This sweet and savory salad makes a great lunch by itself, or it pairs nicely with a hearty dinner, like this Shepherd’s Pie and Gravy.

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Butternut Squash Salad

Prep Time: 20 minutes Cook Time: 20-25 minutes
Yield:4 servings

Ingredients

Roasted Butternut Squash

1 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (yields about 3 cups of uncooked cubed butternut squash)

1 tablespoon olive oil

salt

Dressing

1/4 cup olive oil

2 tablespoons lime juice

3 tablespoons agave, softened

1 tablespoon poppy seeds

1 tablespoon dijon mustard

Salt and black pepper to taste

Salad

10 oz baby spinach, about 10 cups of torn leaves

1 cup pecan halves

1/2 cup dried cranberries

1/2 cup pomegranate seeds

Instructions

Roasted butternut squash

  1. Preheat oven to 400° F.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded), olive oil, and a pinch of salt. Toss to mix.
  3. Place butternut squash in a single layer on the foil-lined baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Set aside to cool.

Dressing

  1. Put all dressing ingredients in a medium bowl and whisk to combine.

Salad assembly

  1. Roughly chop spinach.
  2. In a large bowl, combine roasted butternut squash, spinach leaves, 2/3 cup of pecans, 1/2 cup cranberries, and 1/4 cup pomegranate seeds.
  3. Add dressing and gently toss.
  4. Top with the remaining 1/3 cup pecans and 1/4 cup pomegranate seeds.

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