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Recipes

Gluten free butternut squash salad full of fall flavors and healthy to boot!

Butternut-Broccoli Salad

Yield: 12 – 4 oz servings

 

Allergens

 

Sautéed Red Onions

  • 11 oz red onion, thinly sliced (about 1 medium onion)
  • 1 oz olive oil
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 2 oz lime juice (about half a lime)
  • 2 tsp honey (or agave)

Salad

  • 25 oz butternut squash, cut into bite-size cubes
  • 13 oz broccoli, medium diced
  • 1-2 oz olive oil, just enough to coat veggies
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp saigon cinnamon
  • 1 15-oz can chickpeas, drained
  • 6 oz hazelnuts, toasted and chopped
  • 4 oz goat cheese (optional – vegan feta works well here too)
  • 0.50 oz mint, finely chopped
  • 0.50 oz parsley, finely chopped

 

Instructions

  1. Saute red onions, olive oil, and salt in a small saucepan over medium-high heat for approximately 5 minutes.  Onions should be translucent and starting to turn light golden brown.
  2. Turn heat to low and add red pepper flakes, lime juice, and honey.  Saute for 1 minute and then remove mixture from heat and let sit.
  3. Preheat oven to 400°F while preparing veggies.  Cut up squash and broccoli and toss together in a large bowl with olive oil, salt, pepper, and cinnamon.  Use just enough olive to coat veggies, too much will cause veggies to feel greasy.  Spread veggies onto a parchment lined half sheet pan and roast for 15-20 minutes until veggies are starting to brown but are still slightly firm to touch.  If you like your veggies crunchless, cook a little longer.  Let cool.
  4. In large bowl from step #3, add chickpeas, goat cheese, toasted hazelnuts, mint, parsley, and red onions.  Fold together with spatula.  Once veggies are cool, add to mixture and fold to combine.
  5. Serve salad fresh and slightly warm or place in an airtight container and serve cool when ready.  Both options taste fabulous and are full of flavor 🙂