I’m a salad girl. No matter what time of year, you can count on me munching on a salad almost every day at lunch. Beyond being simple to prepare, it’s the best way to get your daily dose of veggies. But when the colder months roll around, it’s time to get creative, switching fresh, light flavours for more comforting flavours. This roasted butternut squash salad is perfect for those winter months. It’s sweet and savoury and perfect on its own or as a side dish. Plus the colours are so beautiful together, don’t you think?
1 butternut squash
1/2 Gala or Fuji apple, thinly sliced
Handful of walnuts, toasted and roughly chopped
1/4 cup pomegranate seeds
1/4 avocado, cubed
Kale or mixed greens
1- Start by roasting the squash. Cut each end off and use a peeler to peel the skin off. You should peel it until the bright orange colour shows evenly around. Slice in half, remove the seeds with a spoon and chop into cubes. Toss with a little olive oil, salt and pepper and pop in a 400 degree oven for 20-25 minutes.
2- Tear a few kale leaves and place in a bowl (you can also use mixed greens if you don’t like kale). Top the kale with apple, pomegranate seeds, butternut squash, avocado and toasted walnuts.
3- Drizzle a little olive oil and balsamic vinegar and enjoy!
You probably noticed that I didn’t post any precise measurements. That’s because I usually prep all my ingredients at the beginning of the week then mix everything together each morning, adding a little of each ingredient to my liking. The result is a delicious combination of butteriness and crunchy, juicy tartness. The perfect quick lunch loaded with vitamins and antioxidants.
[All photos are my own and not to be used without permission]