Remember that time I cooked through Mediterranean Paleo Cooking? This Butternut Squash Salad is inspired by one of my favorite recipes from the book: the Sweet Potato Ginger Salad (p.132).
I made this dish at least once…maybe three times a week for the entire month I was cooking through Mediterranean Paleo. We got addicted to it. The flavors come together so well, and it feels refreshing with the red onion, ginger and cilantro, yet warming at the same time from the squash.
But I have a serious issue leaving recipes by themselves, even if they’re as delicious as this original recipe. I just HAVE to put my unique spin on things. I guess that’s good for you guys, since I have an endless list of recipes queued up on my “to make” list for you!
I originally tweaked this recipe from the sweet potatoes because butternut squash is much easier on my stomach to digest. If you’re dealing with any candida, leaky gut, or candida issues, winter squash is a great alternative to sweet potatoes for a lower sugar (but still semi-starchy) option. Plus, it’s just freaking delicious. Trust me on this one. Let’s go dig in!
- 6-8 cups cubed butternut squash
- 1 Tbsp coconut oil
- ½ tsp sea salt
- 1 medium red onion, diced small
- ½ Tbsp fresh ginger, minced
- ¼ cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 tsp lime juice
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced, for serving
- ½ tsp fresh ground black pepper, for serving (optional)**
- Preheat oven to 400 degrees.
- Toss the squash in the melted coconut oil and ½ tsp sea salt.
- Bake squash for 30-35 minutes, until slightly browned at the edges and easily pierced with a fork.
- While the squash is baking, a make the dressing. Whisk together the onion, ginger, olive oil, and vinegar. Season to taste with an additional pinch of salt and fresh ground black pepper, then stir in the cilantro.
- When the squash is done, set aside for 5 minutes to cool before tossing it with the dressing.
- Top with thin avocado slices to serve.
What’s your favorite thing to do with butternut squash?
