Are you tired of boring, bland salads that leave you unsatisfied? Get ready to revolutionize your meal prep with this incredible Butternut Squash Salad that's not just a dish, but a culinary experience! Packed with vibrant flavors, nutrient-rich ingredients, and a tantalizing poppy seed dressing, this paleo and vegan-friendly recipe will transform your perception of healthy eating. Whether you're a health enthusiast, a busy professional, or someone looking to add excitement to your meals, this salad is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Paleo, Vegan
Serves: 4 servings
Ingredients
- 2 cups butternut squash, roasted and cubed
- 4 cups mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup sunflower seeds
- 2 tbsp poppy seeds
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking.
- Wash and peel the butternut squash. Cut into uniform 1/2-inch cubes to ensure even roasting. Spread cubes on the prepared baking sheet.
- Drizzle 1 tablespoon of olive oil over the squash cubes. Sprinkle with salt and freshly ground black pepper. Toss to coat evenly.
- Roast the butternut squash in the preheated oven for 20-25 minutes, turning once halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- While squash is roasting, prepare the poppy seed dressing. In a small bowl, whisk together remaining olive oil, apple cider vinegar, poppy seeds, salt, and pepper until well combined.
- In a large salad bowl, arrange mixed greens as the base. Thinly slice red onions and set aside.
- Once squash is roasted and slightly cooled, gently add cubes on top of the mixed greens.
- Sprinkle sunflower seeds and sliced red onions over the salad.
- Drizzle the poppy seed dressing just before serving to maintain the salad's crispness.
- Serve immediately and enjoy your paleo and vegan butternut squash salad!
Tips
- Cube Selection: Ensure your butternut squash cubes are uniform in size (about 1/2 inch) for even roasting and consistent texture.
- Roasting Perfection: Use parchment paper to prevent sticking and achieve those beautiful golden-brown edges on your squash.
- Dressing Hack: Prepare the poppy seed dressing separately and add it just before serving to keep your greens crisp and fresh.
- Seed Swap: Feel free to experiment with different seeds like pumpkin or toasted almonds for added crunch and nutrition.
- Make-Ahead Magic: Roast the squash and prepare the dressing in advance to save time during busy weekdays.
- Temperature Matters: Let the roasted squash cool slightly before adding to the greens to prevent wilting.
- Freshness First: Use the freshest mixed greens possible for the best flavor and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
