This is a delicious light salad that is absolutely perfect for spring even though squash is a more fall vegetable. The flavors and vibrance in this salad scream spring. Also I rarely put up salad recipes cause i’m not a huge fan so when I share one, know its AMAZINGGGG!! The dressing is so fresh and flavorful with a hint of sweetness. The tomatoes gives bursts of freshness in every bite and the goat cheese balances everything so well. This salad is so good that there was a time I literally made it every 4/5 days. You can easily meal prep a lot of the ingredients that makes it perfect for weekday lunches and it’ll keep you full. Trust me when I say this salad can be a star of your meals! Use vegan (goat) cheese and this recipe is vegan!

Happy Cooking!

Servings: 6-8 servings

Prep Time: 30 mins

Cooking Time: 1 hour

Total Time: 1.5 hours

Ingredients: 

Dressing:

• 1/3 cup olive oil

• 1.5-2 tbsp maple syrup 

• 2-3 tsp balsamic vinegar 

• Juice of 1/2 lime about 3 tbsp 

• 1/2 inch Ginger or 1 tsp Ginger paste 

• 2.5-3 tbsp parsley 

• Salt to taste

• A pinch of black Pepper

• 1/2 tsp Chili flakes 

• 1/8 tsp Cumin powder 

Butternut Squash:

• 1/2 butternut squash cut in about 1.5 inch cubes

• 1 tbsp Olive oil

• 1/2 tsp Salt 

• 1/4 tsp Pepper

• 1/2-1 tsp Chili flakes

Assembly:

• 1-1.5 white onions caramelised  

• 8-10 grape tomatoes cut in half 

• 6-8 oz baby arugula 

• 4-5 oz baby spinach 

• 2-4 oz goat cheese crumbles 

• 3 tbsp pine nuts 

• 1-2 oz croutons

• Pumpkin seeds - optional

Directions: 

1. Butternut Squash: Preheat oven to 420F. Cut Butternut squash in cubes. Toss the cubes in olive oil, salt, pepper and chili flakes. Place it on a baking tray and bake at 430F for about 18-22 mins, flipping it midway till fork tender. Let it cool once out of the oven.

2. Caramelised Onions: Cut white onions in thin slices. Cook it on low heat with 1/2 tbsp olive oil, salt and pepper to taste. Stir it frequently. It should take about 20- 30 mins to caramelise. Let it cool.

3. Dressing: In a food processor add all the ingredients for the dressing and mix till almost combined. I like keeping the parsley in pieces and not fully blended it just for the color. When its fully blended in the color may not be as appetising.

4. Assemble:

   • On a serving plate, layer the arugula and spinach.

   • Top with prepared butternut squash and caramelised onions, grape tomatoes, goat cheese, pine nuts and croutons.

   • Drizzle dressing over it. Use as much or little as you like. I use about 2/3 of the dressing and store the rest.

   • Mix and enjoy!

   • Another way to serve is mix everything in a bowl and serve.

Notes/Tips:

• If you can, skip on using pre-cut butternut squash. I’ve found it becomes too soft in the oven (even when cooked for a shorter time) and then becomes mush in the salad.

• You can use walnuts if you want instead of the pine nuts.

• You can meal prep the squash, dressing and caramelised onions and keep for this salad making it super convenient for weekdays.

• This salad pairs really well with agilo e olio.

• Arugula and spinach are the best greens for this salad.