Author Notes
Serves 4
Note: The vibrant flavours from this salad are attributed to the ifresh, local, and organic ingredients I found at my local farmer's market this November. Every month is different so it's always great to play around with different flavours so long as you follow these 5 key components to making a well rounded salad:
1. Add something Salty
2. Add something Sweet
3. Add something Crunchy
4. Add something Acidic
5.Add something Fatty/Umami —Dee
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Ingredients
- The Salad
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1 cup
butternut squash, cubed into "dice-sized" pieces
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pinch
sea salt
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drizzle
extra virgin olive oil
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1 bunch
arugula
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1
large beet, spiralized (or grated)
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2
carrots, spiralized (or grated)
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1
watermelon radish, thinly sliced and quartered
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1
avocado, cubed into "dice-sized" pieces
- Salad Toppers and Dressing
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2 tablespoons
raw unsalted almonds
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1 tablespoon
raw unsalted pumpkin and sunflower seeds
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1/2 cup
fresh sprouts (i.e. broccoli, sunflower, radish, etc.)
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1 tablespoon
goji berries
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4
figs (dried or fresh) quartered
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juice
1 lemon (about 4-5 tbsp)
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3 tablespoons
extra virgin olive oil
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1 tablespoon
honey (preferably raw, local, and unpasteurized)
-
1 pinch
sea salt and fresh ground pepper
Directions
-
Preheat oven to 350 F
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In a medium sized bowl, toss butternut squash with a drizzle of oil and pinch of sea salt.
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Spread squash on a baking tray and place in the oven. (cook for about 30 minutes or until soft and lightly browned)
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Meanwhile, in a small bowl or dressing jar, add salad dressing ingredients and whisk until well combined.
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In a large bowl, toss arugula, beets, carrots, and radish with 3/4 of the dressing.
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Remove squash from the oven once cooked and add to the salad bowl along with the avocado.
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Lightly toss until well mixed and neatly add mixture into a large serving bowl.
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Add salad toppers and drizzle with remaining dressing.
Serve and enjoy
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