This butternut squash salad is one of my favorite to bring in my lunch box for lunch at work. And each time I do so, one of my colleagues exclaims “oh! what a beautiful salad!”. And let’s be honest, I’m always happy to hear that. Especially since I started this diet which is seen by many people as boresom.
How to meal prep this butternut squash salad?
I don’t know if I can actually call this meal preping as I am not familiar with it. But anyway, this is how I organize myself to do this, in order to make it quicker.
When I have a butternut squash, I simply roast it (click here to know what is a butternut squash and how to roast it) and then store it in the fridge. Then I use the roasted butternut squash for many recipes like this salad or my butternut, chickpeas and feta salad but also for a delicious butternut breakfast bowl or even a chocolate cake.
You can either serve this as a main dish or a starter according to quantities.
Butternut squash salad
Course: Main dishes, StartersCuisine: InternationalDifficulty: Easy1
servings5
minutesIngredients
3 cups (a bunch) Baby spinach or lettuce of your choice
1/2 an apple
1/4 cup (a handful) dried cranberries
1/4 cup (a handful) walnuts
1.5 cups roasted butternut squash (click here to know what is a butternut squash and how to roast it)
1 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
Instructions
- Cut the butternut squash into bite sized pieces (personally I peel the skin but you can eat it if you want). Put them in a large bowl.
- Do the same thing with the half apple and add all the other ingredients. Mix well. And voilà!
Bon appétit !
Notes
- You can substitute sweet potatoes for the butternut squash.
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