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Fall Butternut Squash Salad

I eat salad every day. I love salads, and I am not just saying that because it is the typical “girl on a constant diet” thing to say. I truly do enjoy eating a salad. However, salads do tend to get bland. There is no need to eat bland anything, you can always add more flavour and pazaaz to your meals with anything you have on hand. There is nothing worst than getting tired of your standard lunch you make yourself for work.

I have to say, going out to dinner and watching my ever so lean, no matter what he eats and never gains a pound, wears an XS husband eat a big juicy burger while I order a salad can turn my smile upside down. However, a salad does not have to only have veggies drizzled with a light balsamic vinaigrette. There are tons of salads that fill you and are just as satisfying, some of my favourites include Niçoise Salad, Cesar Salad, Chopped Salad, or Mexican Salad. If you are ever looking to update your salad at home, you can start with switching your greens, such as with spinach, rocket, or iceberg. Followed by mixing different veggies, nuts, dairy and proteins to your tasty salad bowl.

Since I had some butternut squash still left over, I decided to make a fall inspired salad. The spicy intense butternut with the candied walnuts combined nicely and made what could be a bland salad, completely the contrary.


Fall Butternut Squash Salad

  • Handful rocket salad

  • 3 tbsp pomegranate seeds

  • 150g walnuts

  • 1/4 cup brown sugar

  • 1 tbsp butter

  • 1 butternut squash, chopped

  • 1 tsp turmeric

  • 1 tsp curry

  • 2 tbsp chili olive oil

  • 1 cup vegetable stock

  • Salt and Pepper

  • Dressing of your choice. (I opted for Balsamic Vinaigrette)

In a medium pan on medium high add chili olive oil and butternut squash and simmer for about 5 minutes. Add turmeric, curry and salt and pepper and continue to simmer for another 10 minutes. Add vegetable stock and turn down the temperature to medium low until the liquid has cooked off. Set aside.

In a separate small pan on low heat add butter, walnuts and brown sugar. Allow the nuts to mix together with the sugar and brown. Be careful to not burn the butter and nuts. Once the sugar has melted and the walnuts are covered in the syrup, remove from heat.

In a large bowl add rocket salad, butternut squash, pomegranate seeds and candied walnuts. You can use the dressing of your choice. I decided to go for a balsamic vinaigrette. The salad was ready to go but I decided to create a quick side with this tasty fall salad. So, I toasted a piece of baguette with some melted goat cheese, and drizzled it with some honey, the sharpness and creaminess of the goat cheese went perfect with the spicy butternut squash.


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