This is a simple, warming salad that’s been on my regular lunch rotation all winter long! It’s so comforting and the vitamin A in the squash gives my skin a revitalizing pick-me-up. I’ve used butternut squash in this recipe, but feel free to use any variety of winter squash you have on hand. And if you’d like to throw some other veggies onto the pan while you roast the squash, be my guest—this hearty salad can be easily customized to suit your preferences and pantry! The directions are written so the recipe serves 4 people, but if you’d like to make a single serving at a time, you can find my method in the tips section below.
Category: not set
Cuisine: not set
1 medium butternut squash
1 tablespoon (15 mL) oil of choice
Fine sea salt
1 small (3 g) garlic clove
1/4 cup (60 mL) apple cider vinegar
1/4 cup (60 mL) grapeseed oil (or other light-tasting oil
2 teaspoons (10 mL) fresh lemon juice
2 teaspoons (10 mL) Dijon mustard
Fine sea salt to taste
Freshly ground black pepper to taste
1 tablespoon (15 mL) pure maple syrup or to taste
1 (5-ounce/142 g) package baby romaine or mixed gree
1 large (270 g) avocado pitted and sliced
Heaping 1/2 cup (65 g) chopped walnuts*
2 tablespoons (18 g) hemp hearts
Salt pepper, and garlic powder, for garnish
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