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.
I got these baby butternut squashes at my grocery store.
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.
Cut the top and bottom off the squash, and then use a vegetable peeler or knife to peel off the skin. Watch your fingies.
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.
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.
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.
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!
- 1 large or 4 small butternut squash, peeled, halved and cored.
- 3 small or 2 large carrots, rinsed and ends trimmed
- 1 TB olive oil
- 5 oz of greens (I used baby kale)
- 1/4 cup dried cranberries
- 1/4 cup pine nuts
- 2 celery sticks, chopped
- 1/4 cup olive oil
- 3 TB fresh lemon juice (about 1 lemon)
- 1 tsp of Kosher salt
- 1/2 tsp fresh black pepper
- Pre-heat grill to about 450 degrees
- Peel, halve and core the butternut squash and trim the carrots. Rub the olive oil over the vegetables.
- Grill the vegetables for 20 minutes turning once, or until soft and cooked through.
- Chop the vegetables into chunks.
- Add the greens to a large bowl and add the vegetables and remaining ingredients.
- Whisk oil, lemon juice and salt and pepper together. Taste for seasonings. Drizzle desired amount over salad and toss together until coated. Enjoy!
- 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.