Heat and sweet is the perfect combo with some winter squash, so if you’re looking for some new fall salads to add to your menus then this was nothing short of delectable.
We love using arugula in salads because it’s part of the cruciferous vegetable family which are known to support the endocrine system as well as a long list of detoxification pathways in the body. If you like your salads to have more of a fresh crispness to them though try combining it with chopped romaine.
Don’t feel restricted to butternut for this lovely combo either, most pumpkins and winter squash work wonderfully too so get creative, even sweet potatoes are a great option!
CHILI OIL ROASTED BUTTERNUT SALAD
Serves: 2
Prep time: 4 mins
Cook time: 20 mins
Ingredients:
✨½ of a butternut squash, seeded and sliced (the rind is edible so leave it on if you wish)
✨1 Tbsp chili oil
✨1 Tbsp honey
✨2 tsp olive oil
✨1 sprig of rosemary, stemmed and chopped
✨¼ cup sliced almonds
✨1 ½ cup arugula
✨1 small shallot, diced
✨2 Tbsp thick yogurt
✨2 Tbsp avocado oil mayo
✨1 garlic clove
✨Sea salt and black pepper
Steps:
1️⃣ Preheat the oven to 400F and line a baking sheet with parchment paper.
2️⃣ Toss the butternut slices with the chili oil, olive oil, and honey. Season with salt and pepper.
3️⃣ Lay the butternut on the baking sheet in one flat layer and roast for 20-25 mins until it begins to brown slightly.
4️⃣ Toast the almond slices with the rosemary in a dry pan until golden.
5️⃣ Stir together the yogurt, garlic, and mayo in a bowl.
6️⃣ To serve, spread the arugula out on a platter and top with the roasted butternut, followed by the diced shallots, toasted almonds and some dollops of the garlic yogurt.