Looking for an interesting and healthy way to enjoy your winter squash bounty? Look no further than this roasted Super Squash salad! Packed with vitamins, minerals, and antioxidants, it’s a great way to fuel your body for the day ahead. Plus, its delicious autumn flavors will have you coming back for more. So what are you waiting for? Give this recipe a try today!
Recipe
1 acorn squash, seeded
1 butternut squash, peeled & seeded
1/4 kabocha squash, seeded
2 tsp pure maple syrup
1/4 cup extra virgin olive oil, divided
sea salt & black pepper, to taste
1 cup brussel sprouts
1/4 cup pumpkin seeds
2 Tbsp avocado oil
3 Tbsp fresh lemon juice
4 cups spinach or arugula greens
2 Tbsp pomegranate arils
2 Tbsp walnuts
How to Prepare
Preheat oven to 350F degrees and line about 3 baking sheets with parchment paper.
Slice the acorn squash into thick rounds. Slice the butternut squash into 1″ chunks. Slice the kabocha squash into half-moon slices. Spread the squash evenly on a baking sheet in a single layer.
Drizzle the squash with syrup, half of the olive oil and season with salt and pepper. Roast for about 15-20 minutes.
Core the sprouts and cut them into quarters. Spread them evenly on the other baking sheet. Drizzle with the remaining oil and season with salt and pepper. Roast for 10-15 minutes.
Spread the pumpkin seeds out on a baking sheet. Sprinkle with salt and lightly toast until they pop. 6-10 minutes.
In a small bowl, whisk together the 2 Tbsp avocado oil and lemon juice. Lightly dress the greens with the mixture.
To assemble, place the greens on a large platter, arrange the squash on top, then sprouts. Sprinkle with pumpkin seed, walnuts and pomegranate. Enjoy!
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