Harvest Butternut Squash Salad
Harvest Butternut Squash Salad
This simple yet enchanting salad combines the best of nutrition, flavor, color, and texture with seasonal ingredients. It’s a delightful medley of vibrant, whole-food components. Enjoy every bite.
Ingrediënten
- 1 butternut squash with a substantial neck or two medium-sized butternut squash
- 1 tablespoon avocado oil
- Salt to taste
- 3-4 cups beet greens in your preferred color, well-washed and roughly chopped
- ¾ cup pomegranate arils
- 1 teaspoon olive oil
- 2 teaspoons Simple Balsamic Reduction recipe above
- Servings: 3
Instructies
- Preheat your oven to 475°F (245°C).
- Bring a medium pot of salted water to a boil.
- Prepare a bowl with ice and water.
- Slice off and reserve the bulb of the butternut squash for another meal.
- Slice off the stem of the butternut squash’s neck and peel the skin thoroughly.
- Using a spiralizer or a vegetable peeler, turn it into noodles.
- Toss the butternut squash noodles with avocado oil and a sprinkle of salt.
- Spread them out on a large parchment-lined baking sheet.
- Bake until they are cooked but still al dente, which should take about 5 minutes.
- Adjust to broil for 1-2 minutes, keeping a close eye on them for delightful crispy bits.
- Remove the sheet pan from the oven and allow the noodles to cool.
- Blanch the chopped beet greens in salted boiling water for 1 minute, then quickly transfer them to the ice bath.
- Remove the greens from the ice once they’re cooled and gently pat them dry on a clean dishcloth.
- Once the butternut squash noodles are cooled, assemble the salad in a serving dish with the greens and pomegranate arils.
- Toss the salad with olive oil and a sprinkle of salt.
- Drizzle the Simple Balsamic Reduction over the top.
Notes / Tips / Wine Advice:
Nutrition Analysis:
- 300 calories
- 7g fat
- 0mg cholesterol
- 120mg sodium
- 64g carbohydrates
- 10g dietary fiber
- 26g sugar
- 6g protein
