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Roasted Butternut Squash Salad with Buttermilk Dressing

Recipe courtesy of Paleo Running Momma 

This salad is a triple threat—paleo, vegan and Whole30 compliant

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes

Sweet and savory butternut squash is roasted before being loaded up with crisp sweet apples, pecans and raisins.

Roasted Butternut Squash Salad with Buttermilk Dressing

Dressing:

2 Medjool dates, pitted and softened

¾ cup organic coconut milk

3 Tbsp. Nature’s Intent Organic Apple Cider Vinegar

2 tsp. spicy brown mustard

⅛-¼ tsp. sea salt

½ tsp. cinnamon (optional)

½ tsp. onion powder

½ tsp. garlic powder

 

Salad:

1 large or 2 small butternut squash, cubed, ¾”, about 4½ cups cubed

1 tsp. salt, divided

1 tsp. apple pie spice or cinnamon, divided

2 Tbsp. melted coconut oil, divided (1½ for squash)

1 cup pecans, chopped

2 Pink Lady apples, medium, sliced thin

5 oz. container salad greens

organic raisins or fruit-sweetened dried cranberries

  1. For Dressing: In a food processor or high-powered blender, blend the dates, coconut milk and Nature’s Intent Organic Apple Cider Vinegar until smooth (a few date pieces are fine). Add in the mustard, salt, cinnamon, onion and garlic powder and blend until smooth. Transfer to a container, cover and refrigerate until ready to use.
  2. For Salad: Preheat oven to 425°F. Put the cubed butternut in a bowl with 1½ Tbsp. melted coconut oil and toss to coat. Sprinkle with about ½ tsp. sea salt, then spread out in a single layer on a large baking sheet lined with parchment paper.
  3. Roast for about 30-40 minutes total until golden brown and soft. Midway through, sprinkle with ½ tsp. apple pie spice or cinnamon and stir or shake gently to evenly brown.
  4. Meanwhile, toss chopped pecans with remaining coconut oil, sea salt, and apple pie spice or cinnamon, and spread out on a separate baking sheet. Roast in the oven with the butternut for 5-7 minutes, checking to avoid burning. Remove promptly and set aside.
  5. To assemble salad, layer the greens in a large bowl or platter, followed by the roasted butternut and sliced apples, toasted pecans and raisins or cranberries. Serve the dressing on the side, or drizzle over the top before serving.

ACV TIP #10: Make homemade buttermilk by adding 1 Tbsp. of ACV to 1 cup of milk.