When September 1 hits I just only want to eat orange things. Butternut Squash becomes a core ingredient in my kitchen. It's actually quite low in carbs, for a root vegetable, and is BURSTING with bright flavor! I wash the skin and the slice the butternut thinly and roast it all together with a little drizzle of olive oil and sea salt. You can eat every part.
This Salad is a stunning addition to you Fall dinners, colorful and featuring layers of flavor. The Garam Masala nuts are worth that extra moment to make them- they really take the flavor and crunch over the top.
I pair it with Maple Balsamic Dressing - a great one to keep in your fridge throughout the Fall months.
For the Roasted Butternut:
2 cups thinly sliced Butternut Squash
Olive oil for drizzling
Salt and Pepper
I wash the skin and the slice the butternut thinly. I drizzle it with Oil then a touch of salt and pepper. Roast it all together on a baking sheet at 425 for about 10-15 mins, until you see that it's golden brown.
For the Salad:
4 cups mixed Greens
1/4 cup crumbled mild sheep cheese or light cheddar
3 Tbsp Pumpkin Seeds
the Roasted Butternut
In a large, shallow bowl layer the greens first, then the pears, roasted butternut and crumble the cheese over it all. Sprinkle with the pumpkin seeds and Garam Masala Nuts, then add a drizzle fo dressing just before serving.
I feel salad it best served at room temp - give it a try!