Oh y’all I’m just in love with colorful salads lately! I just can’t get enough. I had this idea planned in my head that I was going to make this phenomenal salad with butternut squash when I spotted it at the store and I was like “ooooh I want to mix it with this, and this and this!” So then I bought all of those things. Smart move, I know. Impulse buying always leads to great posts, right? Wrong.
So then I got home, and got real. I consulted my favorite book ever, The Flavor Bible, and realized that while all of the things I bought went with butternut squash, they all most certainly didn’t go together and I was creating a whopping mess of myself and that poor little made-up salad.
So I put a few ingredients away, and in the process I realized I still had some pomegranate seeds and half a shallot left from this Quinoa Salad, and was just beside myself. The rest came pretty naturally and what I ended up with was so beautiful I just keep staring at the pictures, even after eating it.
So, interesting little thing about my fiancé that many of you may not know…he hates fruit. Like all fruit! Like loves fruit juice (cranberry especially) but not whole fruits. It’s much like his dislike for tomatoes. He loves tomato sauce but absolutely hates tomatoes in their raw form (or even in their cooked form if they still resemble a tomato…puree only for this guy). So, the good news for me is, that with recipes like this, I get alllll of it. Including the leftovers. I had this salad again tonight (I had it for dinner last night when I originally made it). While the greens had soaked up a lot of the olive oil, they were still tasty and the apples and butternut squash were still crunchy.
Now you may be wondering, Lynn, seriously you are going to make me eat RAW butternut squash? And yes, it is a bit crunchy. But the truth is that when you cook the butternut squash, you can oftentimes lose valuable nutrients. I know this because I googled it. But I wanted to provide you guys with a little bit more certainty than some article I found on Google, so I reached out to my friends at Best Food Facts, and they got together with an expert, Connie Deikman, M.Ed., RD, CSSD, LD, FADA, FAND, Board Certified Specialist in Sports Dietetics, Director of University Nutrition, Washington University in St. Louis (so super legit!) in order to provide me some confirmation on the nutrients in butternut squash. I’m not kidding you guys, I asked Best Food Facts about this on this past Saturday and they got me a response back in time for me to post this AND had an entire blog post up about the nutrients contained in Butternut Squash and what happens to them when you cook it. Talk about a quick turn around time! You guys should seriously use them as a resource if you don’t already. Anything you want to know about food? They know it, or if they don’t, they find experts who do. An amazing resource to remember for the future! Not to mention their acronym is BFF (and they really will be your BFF before you know it!) so let them be your foodie knowledge BFF!
Before you think I’ve gone all health nut on you, don’t worry, I’ll be back on Friday with a sweet treat!
Ok enough talking, and on to the recipe!
- 3 cups greens (I used a baby spinach/arugula blend)
- 8 oz. cubed raw butternut squash
- 1 green apple (granny smith), sliced thinly
- 3 sage leaves (chiffonade)
- ¼ cup pomegranate seeds
- 1 TBSP shallots, diced
- 1.5-2 oz thinly sliced prosciutto
- 3 tbs olive oil
- Sea salt and pepper to taste
- 2 tsp parm
- Maldon salt
- In a large bowl, combine the greens, butternut squash, apple slices, pomegranate seeds and shallots.
- Add in the olive oil, then toss.
- Add the prosciutto, sage leaves, a little sea salt and pepper, then toss again.
- Top with parmesan cheese and a few flakes of Maldon flaked salt.
- Serve immediately.
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