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Butternut Squash Winter Salad.

Squash Is one of my absolute favorite vegetables. I eat Butternut squash all year round. Traditional Iceberg lettuce salads are boring and not very nutritious. With this salad you are getting Vitamin A, Vitamin C, Iron and Omega 3s. I used to absolutely hate any type of Nut. Now I absolutely love them. This salad contains Pecans and also Quinoa.

Ingredients
Butternut squash
1 Bunch of Kale
1 cup of Raw Pecans
1 Cup of Quinoa
1/4-1/2 cup of Pomegranate seeds
2 TBSP Balsamic Vinegar
1 tbsp Olive Oil
1 tsp cinnamon
1 tbsp coconut sugar.
1 tbsp coconut oil
Directions
Preheat oven to 425
Cut Butternut squash into cubs and bake in the oven for 20 minutes our until tender.

While the Butternut squash is cooking, go ahead and cook the quinoa. I like to use my instant pot and it only takes about 12 minutes.

Prep the pecans in a pan over the stove by cooking them in the cinnamon and coconut sugar and you can throw a touch of coconut oil if needed.

Chop up kale into small pieces and cook over medium heat in coconut oil. Cook until tender and throw in some salt.

Once the Butternut squash is done, throw everything together in a giant salad bowl. Drizzle with 2 tbsp of Balsamic Vinegar and Olive Oil. Top with Pomegranate seeds and you have a delicious winter salad.

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