Butternut Squash Fall Salad
This butternut squash salad is basically autumn in a bowl! All the flavors and textures make it a filling and satiating lunch. If you’re local in Charleston, you can order this dish from Atlyss Food Co., a meal delivery service offering healthy meals to your door.
Butternut squash is one of my favorite fall foods! Commonly thought of as a vegetable, butternut squash is technically a fruit. This fruit has many culinary uses. You can roast it, then blend it and turn it into soup or sauce, add it cubed to pasta, or add roasted butternut squash to a salad!
Check out the incredible nutritional value:
4x the recommended daily value of vitamin A in just one serving
Over half the recommended intake of vitamin C
High antioxidant load - beta-carotene, alpha-carotene and beta-cryptoxanthin, which are linked to a reduction in inflammation and prevention of specific cancers.
If you live in the Charleston area and have not heard of Atlyss Food Co., let me introduce you.
Atlyss Food Co delivers fresh, delicious meals, condiments, juices, and locally sourced staples like eggs, cheese, dairy, and produce. Atlyss values local produce grown organically and sustainably, livestock that is raised ethically, and practices environmentally conscious business practices.
How it works:
There is a new menu posted weekly on Saturdays
Order online by midnight on Tuesdays
Meals get delivered to your door the following Sunday (or pickup in N. Charleston)
This week Atlyss is offering this delicious Butternut squash fall salad! Order by Tuesday, October 12th or check out the recipe below and make it at home.
Be sure to follow Atlyss Food Co. on Instagram and get on their email list for weekly menu updates!
Butternut Squash Fall Salad
This butternut squash salad is basically autumn in a bowl! All the flavors and textures make it a filling and satiating lunch. I recommend roasting the squash ahead of time so you can easily throw together this delicious salad.
Makes 2-3 servings | Time: 40 minutes
2 cups 1/4″ cubed Butternut Squash
2 teaspoon olive oil
1 teaspoon black pepper
1 teaspoon sea salt
1/4 cup sliced red onion
1 cup cooked tricolor quinoa
1/4 cup coarsely chopped walnuts
1/4 cup sliced, dried Turkish figs
4-5 cups arugula
For the dressing:
1/2 cup avocado oil or extra virgin olive oil
1/4 cup Apple cider vinegar or red wine vinegar
1/2 tsp thyme
1/2 tsp cinnamon
Directions:
Preheat oven to 425˚. Toss butternut squash with olive oil, black pepper, and sea salt. Spread into a single layer in a roasting pan or on a baking tray. Bake until butternut squash is tender and lightly browning, 30-35 minutes.
Cook quinoa according to the package and set aside.
Remove squash from oven and toss with red onion, quinoa, walnuts, & figs.
In a large bowl, combine arugula with butternut squash mixture. Drizzle with oil, vinegar, and herbs and toss together.
If you make this recipe and enjoy it, be sure to tag @AKFunctionalNutrition & @Atlyssfoodsco on Instagram!