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Grilled butternut squash and carrots over greens with pine nuts and dried cranberries. Need I say more? Healthy, easy to make and just packed with flavor.  Boom. Trifecta. Now eat this. 

 

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I got these baby butternut squashes at my grocery store. 

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I mean, how cute are these little puppies. If you are using momma and poppa sized squash, you would follow the same steps but just use 1 squash not 4. 

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Cut the top and bottom off the squash, and then use a vegetable peeler or knife to peel off the skin. Watch your fingies. 

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Cut the squash in half lengthwise, and scoop out the seeds inside. Tip: you can roast these seeds just like you would with pumpkin seeds. Dooooo it. 

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Wash and trim a few carrots. I try to never peel carrots because there are a TON of vitamins in the skin. DON’T doooooo it. 

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Coat the veggies with olive oil. Grill these babies until they are brown and crispy. I put them on a 450 degree grill and closed the lid. After 10 minutes I flipped them and then cooked them for another 10. 

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Once they are done, chop them up into chunks and throw them on your bed of greens. 

Add a handful of dried cranberries, pine nuts and chopped celery. Drizzle the salad with a few TB of olive oil, a sqeeze of lemon and salt and pepper to taste. Voila! A delicious and healthy autumn salad! 

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Grilled Butternut Squash Salad
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 large or 4 small butternut squash, peeled, halved and cored.
  2. 3 small or 2 large carrots, rinsed and ends trimmed
  3. 1 TB olive oil
  4. 5 oz of greens (I used baby kale)
  5. 1/4 cup dried cranberries
  6. 1/4 cup pine nuts
  7. 2 celery sticks, chopped
Dressing
  1. 1/4 cup olive oil
  2. 3 TB fresh lemon juice (about 1 lemon)
  3. 1 tsp of Kosher salt
  4. 1/2 tsp fresh black pepper
Instructions
  1. Pre-heat grill to about 450 degrees
  2. Peel, halve and core the butternut squash and trim the carrots. Rub the olive oil over the vegetables.
  3. Grill the vegetables for 20 minutes turning once, or until soft and cooked through.
  4. Chop the vegetables into chunks.
  5. Add the greens to a large bowl and add the vegetables and remaining ingredients.
For the dressing
  1. Whisk oil, lemon juice and salt and pepper together. Taste for seasonings. Drizzle desired amount over salad and toss together until coated. Enjoy!
Notes
  1. If you don't have a grill, you can also roast the butternut squash and carrots. Chop the squash and carrots into chunks and place on a baking sheet. Drizzle with olive oil and bake at 400 degrees for 30 minutes or until cooked through. Turn veggies once after 15 minutes.
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