Warm Butternut Salad Recipe
Herb Salad with Butternut, Orange, Grapefruit, Almonds, & Citrus Dressing
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Ingredients
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Salad Base
Citrus Dressing
Herbs
Method
Prepare the Salad Base
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes. Spread the cubes on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 25-30 minutes until tender and lightly caramelized. Remove from the oven and let cool slightly.
- 2
Prepare the Citrus
While the butternut is roasting, segment the orange and grapefruit. To do this, cut off the top and bottom of the fruit, then carefully slice off the peel and pith. Cut between the membranes to release the segments. Set aside.
- 3
Combine Salad Greens
In a large bowl, combine the mixed salad greens with the roasted butternut squash, citrus segments, and sliced almonds.
Make the Dressing
- 4
Mix the Dressing
In a small bowl or jar, whisk together the olive oil, honey, lemon juice, salt, and black pepper until well combined. Adjust seasoning to taste.
Assemble the Salad
- 5
Add Herbs and Dressing
Chop the fresh mint and parsley. Add them to the salad mixture and drizzle the citrus dressing over the top. Toss gently to combine all ingredients and ensure everything is evenly coated.
- 6
Serve
Transfer the salad to a serving platter or individual bowls. Enjoy warm or at room temperature.
