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Roasted Butternut Squash Salad

Vegan | Gluten-Free | Plant-Based | Anti-Candida
Course entree, Main Course, Salad
Cuisine Healthy
Keyword Anti-Candida

Ingredients

  • 1 medium to large butternut squash about 4 cups when chopped
  • 1/4 cup olive oil divided
  • 1/2 teaspoon plus 1/4 teaspoon sea salt divided
  • 1/2 cup red onion small dice
  • 2 scallions green and white parts minced
  • 1/4 cup sunflower seeds
  • 1/4 cup pitted black olives sliced optional
  • 1/4 cup sun dried tomatoes
  • 2 Tablespoons fresh cilantro minced
  • 1 Tablespoon rice or apple cider vinegar
  • Juice of 1 lemon
  • Pinch black pepper
  • 4 cups organic arugula*

Instructions

  1. Preheat oven to 350 degrees F.
  2. Peel and cube the butternut squash into bite size pieces and place in a large bowl.** Try to make the pieces around the same size for even cooking. Add 2 Tablespoons of olive oil and 1/4 teaspoon sea salt and use your hands to combine with squash. Pour onto a baking sheet and spread the butternut squash around to avoid crowding the pieces together. Bake for 18-25 minutes, or until piercable with a fork. Stir the squash on the baking sheet half way through cooking.
  3. Meanwhile, heat 1 Tablespoon of olive oil in a medium size skillet over medium heat. Add red onion and 1/4 teaspoon sea salt and sauté for a few minutes. As onion begins to turn translucent, add minced scallions and cook for 30 more seconds. Pour sautéed onions and scallions into large mixing bowl along with sunflower seeds, black olives, sun dried tomatoes, and cilantro. When the butternut squash has finished cooking, add to the large mixing bowl as well.
  4. Finally, add the remaining 1 Tablespoon of oil, 1/4 teaspoon of sea salt, along with the vinegar, lemon juice, and black pepper to the mixing bowl and gently stir.
  5. Serve warm over a bed of arugula.