Roasted Squash Autumn Salad Recipe

Fall is a wonderful time of the year for harvest, and there are so many delicious and nutritious vegetables you can add to your diet.

When the seasons change, so do our food cravings. Transitioning from summer to autumn, we tend to crave more of the warm, comfort foods, and butternut squash is one of the favourites!

Nutritional Benefits of Butternut Squash

Butternut squash is a type of winter squash that grows on a vine and packs a punch when it comes to nutritional benefits.

A great source of fibre, vitamins A, C, E and B along with minerals such as calcium, magnesium, and zinc.

It’s true that it is a starchy vegetable and contains more carbohydrates than vegetables like leafy greens, cauliflower and bell peppers. But it does have fewer calories per serving and lower carb and sugar counts than a sweet potato.

More Reasons To Love Butternut Squash

Research has shown that certain phytonutrients, such as zeaxanthin and lutein, may help to protect eye health, and butternut squash contains both of these carotenoids.

Butternut Squash also contains beta-carotene, which helps to support the immune system, along with vitamin A, which can help to prevent infections.

FUN FACT: Butternut Squash is actually a fruit!

Technically butternut squash is classed as a fruit, but it is treated as a vegetable when it comes to cooking.

One of the best ways to get in your veg (and fruit) for the day is through salads. This Roasted Squash Salad is like taking a multivitamin, and a great way to transition into autumn.

Roasted Squash Autumn Salad

(serving size: 3)

Ingredients:

1 small butternut squash
4 cups baby spinach
2 cups kale, chopped
½ cup red onion, thinly sliced
½ cup pomegranate seeds
¼ cup parmesan cheese, shredded
½ cup almonds, sliced
½ cup parmesan cheese, shredded
2 tablespoons olive oil
¼ cup balsamic vinegar
¼ teaspoon sea salt
1 teaspoon maple syrup or honey

Directions for Pecans:

1) Preheat the oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper.

2) Cut squash lengthwise, remove seeds and skin. Cut into cubed chunks.

3) Brush cubed squash with 1 tablespoon of olive oil. Sprinkle with a pinch of sea salt and roast for 25 minutes.

4) For the dressing, mix balsamic, remaining olive oil, remaining sea salt, and honey in a small bowl and set aside.

5) In a large bowl, combine spinach, kale, onion, cheese, almonds, and pomegranate seeds.

6) Toss with dressing, and top with roasted squash.

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