This nutrient dense salad is a perfect Thanksgiving side dish or satisfying fall meal. The greens and the homemade dressing keep it light and the touch of warmth from the butternut squash and caramelized onions satisfy and nourish you the way comfort food always does…but without the heavy calories. Served alongside your favorite protein, this makes for the ideal balanced meal of healthy carbs, protein and fat.
Greens of choice (lettuce, spinach, etc.)
Squash of choice (butternut squash acorn or sweet potato)
Nuts of choice (pine nuts, pecans or pumpkin seeds)
*optional: chopped bacon goes great in this dish!
½ red onion
pad of butter
a small squeeze of honey
Apple Cider Vinegar
Fresh ground Black Pepper
Bake Your Squash – Preheat the oven to 350°. Cut off each end. Use a strong peeler or knife to strip off the thick skin. Cut your squash length wise and scoop out the seeds inside. Now cut each half, in half. Your squash should now be in quarters. Cut into strips and then cube to desired size. I suggest a small cube, ¼-½ in. Toss your cubed squash with a 2 tsps. of coconut oil, salt pepper and finely chopped sage. Spread out on a baking pan and bake until soft, about 20-30 minutes at 350°.
Prepare Your Greens – Find your favorite salad bowl and fill with your greens (I used spinach). (I used pine nuts and toasted them on the stove top with fresh rosemary) Set aside. Begin making your dressing and set that aside as well.
Sauté You Onion – Dice your red onion. Once you have about 10 minutes left on your butternut squash, begin sautéing your onions in your butter and honey.
Assemble Your Salad – Pour your dressing onto your salad and toss. Top with your warm butternut squash, nuts and caramelized onion and serve with your favorite protein. I suggest a roasted chicken or a delicious cut of grass fed steak!
Healthy eating is the cornerstone of any well functioning body.
My focus as your Nutritionist is to simplify those answers. As well to guide, encourage and coach you through the dos and don’ts of healthy living.
I don’t advocate dieting and I don’t adhere to, or promote, any specific philosophy of eating. I believe in basic scientific principles of what should and should not be put into our bodies. I also believe each person has unique chemistry, lifestyle, preferences, goals, budget, and other health requirements that all lend to what healthy eating is for that person.
Healthy eating can enhance our athletic performance, help us manage stress, assist in losing or gaining weight. It has influence on our day-to-day energy levels, our mental clarity, and even our complexion. Healthy eating can be the choice between living with a life threatening, preventative disease or not. Let’s take control of how food affects us and not let food control how we are affected.