Butternut Squash Salad with Tangarine-Rosemary Vinaigrette

Butternut Squash Salad Recipe

By: Debbie Stevenson

For some reason, squash was never high on my “had to have” list. In fact, until a few years ago, I had only used squash as a fall decoration on my table. But after signing up for a “healthy” cooking class, I was introduced to butternut squash, it’s health benefits, how to peel it, and how cook it. I loved the soup we made that night. Since then I have included butternut squash in many of my soups and salads. I would like to share the healthy benefits of squash and one of my favorite butternut squash salad recipes.

Butternut squash is high in fiber and low in calories. It is listed in many cholesterol reducing programs and weight-loss programs. It is very high in antioxidants and has more Vitamin A than pumpkin which will help your eye-sight and improve the integrity and smoothness of your skin. (Who doesn’t need that!)

Below is my Roasted Butternut Squash salad, which includes heart-healthy olive oil and cancer preventing spinach. It's easy to make and all the ingredients blend so well with each other. And last but not least, my son likes it. These are my 3 requirements for any dish that I make more than once in my house. Give it a try and let me know if it passes your families taste test.

Ingredients:                

  • 1 1/2 pound butternut squash, seeded, and cut into 1-inch cubes (about 4 cups)
  • 1/4 cup olive oil
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 3 tbsp. rosemary, roughly chopped
  • 4 tangerines, peeled, sliced
  • 1/4 cup cranberries
  • 1/2 pound fresh spinach, washed
  • 1/3 cup crumbled goat cheese

Directions:

  1. Preheat oven to 400°F.
  2. In a large bowl, toss squash with 2 tablespoons of olive oil. Season with salt, pepper and 2 tablespoons rosemary. Spread out onto a baking sheet in 1 layer and roast in the oven, stirring once halfway through roasting, until squash is just tender and golden, about 40 minutes total. Cool in pan on a rack until warm, about 15 minutes.
  3. While squash is roasting, peel 3 of the tangerines and slice them into 1-inch rounds, removing any seeds.
  4. Juice the extra tangerine and mix with 2 tablespoons olive oil, remaining rosemary and whisk until well combined. Season to taste with salt and pepper.
  5. Combine squash, spinach, tangerine slices and cranberries with the dressing and toss gently to coat.
  6. Top with crumbled goat cheese.
  7. Divide among 4 salad plates.

Bon Appetit!

Yield: Serves 4

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Butternut Squash Salad Recipe

DEBBIE STEVENSON - Nutrition

Debbie Stevenson is a leading nutrition and whole living expert teaching women around the world not just how to live well, but how to become the absolute best version of themselves. As a certified health coach, blogger and successful entrepreneur, cultivating the ideal lifestyle isn't her passion; it's her life. Find her free recipes, wellness tips and online nutrition programs at Debbie Stevenson and join her on Facebook for daily healthy living inspirations.

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