While I love all types of squash, butternut squash is probably my favorite. There is something indescribably satisfying about the sweet and nutty flavor that feels so autumnal. Having some roasted butternut squash soup while sitting outside on a crisp fall afternoon admiring the fall foliage sounds like paradise to me :)
I enjoy butternut squash in all forms, whether it’s in a soup, simply roasted on its own, or part of a delicious salad such as my Fall Harvest Salad, pictured here. To be honest, the photo does not do it justice. This is one of my favorite recipes I’ve created - I want to make it again and again! Every bite is bursting with complexity of flavor and texture, with the sweet and nutty butternut squash, tart apples, creamy avocado, and crispy pumpkin seeds. The tangy dressing (and goat cheese if using) is the perfect binding ingredient, elevating the flavor profiles of each component to this salad. It’s hearty, filling, and full of health-boosting nutrients. This is sure to be a crowd pleaser!
Ingredients:
(Serves 4)
Served here with roast chicken
1 medium butternut squash, peeled and cut into 3/4" cubes
1 large bunch of Tuscan kale, stemmed and leaves chopped
2 cups arugula (about 1 large handful)
1 apple, diced
1 avocado, diced
¼ cup raw pumpkin seeds
2 tbsp avocado oil
¼ cup goat cheese (optional)
For the vinaigrette:
3 tbsp fresh lemon juice
1 tbsp apple cider vinegar
3 tbsp olive oil
2 tsp Dijon mustard
2 cloves garlic, smashed and peeled
Salt and pepper to taste
Directions:
Preheat oven to 425°F.
On a baking sheet, toss squash with 1-2 tbsp avocado (or olive) oil, salt and pepper
Roast for 45 minutes, tossing once midway.
While squash is cooking, place pumpkin seeds on a small baking sheet and roast in oven for about 5 minutes, or until golden brown. Remove from oven and let cool.
Make dressing by combining garlic, Dijon mustard, apple cider vinegar, olive oil, lemon juice, ¼ tsp salt and ¼ tsp pepper in a jar. Shake to stir. Remove garlic cloves just before using.
In a large serving bowl, combine kale with ½ of the dressing. Massage kale with dressing for about 2 minutes or until kale starts to soften. Taste and add more dressing if needed.
Once squash is cooled, add ¾ of it to the bowl, along with the apples, avocado, and arugula and mix all together. Add a little more dressing if needed. Top with pumpkin seeds and goat cheese (if using) and serve!
Tip #1: Double the salad dressing so you have it for the week!
Tip #2: With any extra butternut squash and pumpkin seeds, add them to a brown rice or quinoa bowl for lunch or dinner the next day!
Health Benefits of Butternut Squash:
One cup of butternut squash has over 400 percent of your Daily Value (DV) of Vitamin A, which benefits healthy eyesight and a healthy immune system
One cup of it contains about half of your daily dose of vitamin C, which supports our immune system and promotes healthier skin
Butternut squash promotes bone health with the high potassium and manganese content
It contains significant amounts of vitamin B6, which is essential for the proper functioning of our nervous and immune systems.
Sources and additional reading:
