Roasted butternut is such a great addition to winter entree salads, served here with macadamia ricotta, walnuts, avocado and baby kale with a simple pumpkin seed oil and balsamic dressing.
Make the butternut squash and add your leftovers to stir-fries and soups later! You’ll love the way roasting it gives a nice firm texture, caramelized outside, but tender on the inside.
The dressing is simply 2 ingredients, whisked together in a snap! I used anti-inflammatory pumpkin seed oil, but feel free to use other oils as desired.
Roasted Butternut Salad
Prep time
Cook time
Total time
Author: Rachel Carr
Serves: 4 servings
Ingredients
For the salad
- 1 small butternut squash, peeler, seeded and cupbed
- 1 avocado
- ¼ cup walnuts
- 2 Tablespoons red onion, finely minced
- ¼ cup macadamia ricotta*
- 4 cups baby kale
For the macadamia ricotta
- 1 cup macadamia nuts
- juice of ½ lemon
- salt and pepper to taste
For the balsamic vinaigrette
- ¼ cup pumpkin seed oil or DHA flax oil
- 2-3 Tablespoons balsamic vinegar
- pinch of salt
- salt and pepper to taste
Instructions
For the salad
- Pre-heat the oven to 350 F.
- Peel, seed and cube the squash. Toss in a few Tablespoons olive oil and place on a baking sheet.
- Roast for 20-30 minutes or until tender. Remove from the oven and allow to cool before eating in the salad.
- Seed and cube the avocado.
- Crush the walnuts and set aside.
- Arrange the baby kale or other greens in 4 bowls. Top with avocado, butternut squash, red onion, walnuts and macadamia ricotta.
For the macadamia ricotta:
- Soak the macadamia nuts in filtered water over night.
- Rinse and place the nuts in a food processor with the lemon juice and puree until smooth.
- Add more water as necessary to achieve the desired texture.
- Season with salt and pepper to taste.
For the vinaigrette:
- Whisk together the oil and vinegar and season to taste with salt and pepper.
- Add the
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