Butternut Squash Salad

Name: Butternut Squash Salad
Cuisine: European
Ingredients: 2 tablespoons olive oil; 4 cups butternut squash cooked; 1 red onion sliced; 3 garlic cloves minced; 1 teaspoon herbs de Provence; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 1 bunch arugula; 1 bunch chopped kale; 3 tablespoons raw sunflower seeds; 1/2 cup walnuts chopped; 2 tablespoons sesame seeds

8 steps

This butternut squash salad is perfect for the tricky weather during the autumn season. Butternut squash adds some heartiness while the greens keep it light

Updated at: Thu, 17 Aug 2023 12:02:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1329.2 kcal (66%)

Total Fat101.6 g (145%)

Carbs92.9 g (36%)

Sugars30.4 g (34%)

Protein39 g (78%)

Sodium1461.7 mg (73%)

Fiber40.9 g (146%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsolive oil

4 cupsbutternut squash

1 teaspoonherbs de provence

¼ teaspoonblack pepper

¼ teaspoonsalt

1 buncharugula

1 bunchkale

chopped

3 tablespoonssunflower seeds

raw

½ cupwalnuts

chopped

2 tablespoonssesame seeds

Instructions

Step 1

Preheat oven to 400°F.

Step 2

Peel and seed the butternut squash and cut into cubes.

Step 3

Cut red onions into thick slices.

Step 4

In a bowl toss the butternut squash, red onions, olive oil, garlic, herbs de Provence, salt, and pepper.

Step 5

Place butternut squash cubes and onion mixture on a baking sheet in a single layer and bake for 30 minutes or until tender, turning the squash over after 15 minutes.

Step 6

Add the arugula, kale, sunflower seeds, and walnuts in a bowl and mix.

Step 7

Place the butternut squash and red onions over salad.

Step 8

Top with sesame seeds and dressing.

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