Butternut Squash Salad

Winter is really here…. isn’t it?  The cold weather, the coats, and the mitten obsessions have started at our house.  One day I will have to tell you about the mitten obsession of 2010 and the plethora of mittens I purchased to keep my five-year-old and three-year-old happy.


But today, we are going to talk about salads.  Let’s be honest, salads are hard to eat in the winter time.  Our bodies crave warmth, comfort, and fat when it is cold outside… and we should listen to that.  But we should also listen to the high nutrient value found in greens and consume them when we can.  This butternut squash salad is the perfect “cold day salad.”  And I think you are going to love it.


Butternut Squash Salad

Greens of your choice – Romaine, spinach, etc.
Pecans – chopped
Roasted butternut squash – cut into bite sized pieces
Gorgonzola cheese – optional
1 bottle champagne vinaigrette dressing- check your ingredients!



Peel and slice butternut squash into thin strips.   Spread squash on a cookie sheet and sprinkle with olive oil and sea salt.  Broil butternut squash in oven until it is soft.  You may want to turn it once.  Remove from oven and cool for 5-10 minutes.

Rinse, cut, and assemble your greens.  Toast pecans if desired.  Combine greens, gorgonzola cheese and pecans in a bowl.  Top with butternut squash and champagne vinaigrette.


Enjoy with a fork.




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