Warming Pumpkin Seed & Butternut Squash Salad

Warming Pumpkin Seed & Butternut Squash Salad

by Nutritionist Amy Morris

1 large butternut squash, chopped, peeled and diced into ¾ " cubes

2 tbs coconut oil

1 tbs organic maple syrup

1 tsp of Himalayan salt and ½ tsp black pepper

1½ tbs pumpkin seed powder (available to buy at www.greensforhealth.co.uk, RRP £23.75)

3 cups of organic baby spinach and rocket leaves (mixed) ½ cup of roughly chopped walnuts

3 tsp dried cranberries


2 tbs maple syrup

1 tbs apple cider vinegar

2 tsp Dijon mustard

1 tsp minced garlic

1 tsp minced shallot

¼ cup olive oil

Pinch salt and pepper

Recipe Instructions:

  1. Preheat Oven to 200oC or 180oC if fan oven
  2. Mix the butternut with the coconut oil and maple syrup.
  3. Place on baking tray and sprinkle with salt and pepper then bake for 20/25 minutes turning halfway through until the butternut squash is crisp on the outside and soft on the inside.
  4. When the butternut squash is cooked tip into bowl and mix in the pumpkin seed powder, coating well.
  5. Place the salad leaves on a plate or in a salad bowl and top with the butternut squash mixture. Sprinkle over the cranberries and walnuts.
  6. For the dressing, place all ingredients into lidded jar and shake well to mix
  7. Drizzle the dressing over the salad and serve!

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