This delicious, clean eating butternut squash salad recipe is sponsored by the fabulous Florette salad. I love both their products and their ethos, so when they asked me to come up with some recipes for them, I let out a squeak of delight and immediately said yes!
People say salads are boring, but I always say there is no such a thing as a boring salad, only a boring cook. Today’s clean eating butternut squash salad recipe will excite you for a few reasons. Number 1 and probably the biggest temptation is the creamy almond butter dressing… ooh la la that is something, you will eat it on its own I promise to you. Butternut squash might not be everybody’s cup of tea, but it is cheap, full of good stuff, only takes around 20 minutes of roasting in the oven and the right spices make it taste even more delicious. The other ingredient is pomegranate which adds sweetness, crunch and a bit of zing. Pomegranates are another one of nature’s own ‘superfoods’. They are a good source of fibre and contain vitamins A, C and E, iron and other antioxidants which your body loves. Last but not least are pumpkin seeds for a bit of crunch, extra protein and to top up your healthy fat intake.Florette salad leaves are great, they have so many options and their latest ‘mild and crisp’ salad has (amongst other leaves) delicate, sweet, double coloured sweet gem leaves which go so well with pomegranates and the almond butter dressing. This salad can be served (and tastes the best) warm however, the cold version is also pretty tasty so think of it as another handy packed lunch idea. Also, now that the British summer seems to have arrived, I think this would be an amazing side dish for a BBQ or, just a simple, fresh and tasty meal for two. Are you ready for this amazing recipe?
Here’s the clean eating butternut squash salad recipe
- 1 butternut squash, washed and chopped into cubes (you can peel the skin off but I love it with the skin on)
- 1 bag Florette mild and crisp salad (only £1 in Tesco)
- ½ red onion, sliced
- ⅓ cup pumpkin seeds
- 1 tbsp olive oil
- 1 tsp paprika (smoked is best)
- 1 tsp dried rosemary
- 1 tsp ground cumin
- ½ tsp chilli flakes or chilli powder
- Salt and pepper
- Almond butter dressing
- 2 tbsp almond butter (make sure nothing is added)
- 2 tbsp lemon juice
- 1 tbsp tamari soya sauce
- 2 tbsp water
- 1 tbsp extra virgin oil
- ½ clove garlic, minced
- Salt and pepper to taste
- Big handful pomegranate seeds
- Preheat oven to 220 degrees and get a large baking tray ready
- Place the butternut squash and red onion into a bowl, add all of the spices, olive oil and mix well.
- Pour the mix onto your baking tray and bake in the oven for around 20 minutes or until soft.
- In the meantime, prepare the almond butternut dressing by whisking all of the ingredients together in a small bowl. Taste and adjust the seasoning if needed.Once the butternut squash is baked, take it out, scatter with salad leaves, pomegranates, pumpkin seeds and a huge drizzle of the almond dressing. Give it a gentle mix.
- Serve on the baking tray with two wooden spoons so that everyone can grab as much as they want (make sure you grab first!)
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts
Also don’t forget to check Florette’s Facebook , Instagram and Twitter. Also Florette are currently running a photo competition with the chance to win a FujiFilm Instax Mini camera on their Instagram.